Sweet pea mousse with crab and cicely, mango and dashi sorbet

Name: Sweet pea mousse with crab and cicely, mango and dashi sorbet
Ingredients: 122g of unsalted butter; 100g of egg white; 100g of plain flour; 480ml of maple syrup; 35ml of reduced crab stock; Sesame seeds; Black onion seeds; 300ml of chicken stock; 335g of peas; 150g of unsalted butter; 50ml of double cream; 20g of caster sugar; 8g of salt; 3/4 bronze gelatine leaf; 1 crab, live; 1 tbsp of white wine vinegar; 3 egg yolks; 1 tsp Dijon mustard; salt to taste; 200ml of vegetable oil; 2 2/3 handfuls of breadcrumbs; 200g of mango purée; 200ml of water; 40ml of glucose syrup; 1/2 tbsp of dashi; 2 lemons; 30g of sugar; 30ml of white wine vinegar; 20g shelled peas; Sweet cicely

www.four-magazine.com

Simon Hulstone gives you this delicious recipe for a healthy, seafood alternative during the festive period...Yum!

Keywords

hotels & travel

View full recipe on www.four-magazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.

Share this recipe: