Sweet pea panna cotta with crab and cicely, mango and dashi sorbet, brown crab toast by Simon Hulstone - Print Recipe

1

For the mango and dashi sorbet, dissolve the glucose and dashi with the mango purée and water, churn in an ice cream maker and freeze until required

200g of mango purée
200ml of water
40ml of glucose syrup
1/2 tbsp of dashi

2

For the tuiles, start by making a beurre noisette. Heat the butter until it turns a nut-brown colour – immediately pass through a sieve into a cold pan to stop the cooking process and avoid burning

122g of unsalted butter

3

Weigh out 100ml of the beurre noisette and blend together with the egg white. Mix in the flour until smooth, then add the maple syrup

100g of egg white
100g of plain flour
480ml of maple syrup

4

Add the crab stock and leave to rest for 6 hours. Once rested, spread the mixture evenly and thinly onto a non-stick slip mat and evenly sprinkle over sesame and black onion seeds

35ml of reduced crab stock
sesame seeds
black onion seeds

5

Preheat the oven to 145°C/gas mark 1.5

6

Cook the tuilles in the oven until they are slightly set. Remove from the oven and cut into 4cm squares, then place back into the oven for a further 4 minutes at 155°C. Using a palette knife, carefully remove the tuilles from the sheet and set aside until ready to serve

7

For the sweet pea panna cotta, bring all ingredients apart from the gelatine up to a gentle simmer for 5 minutes. Blitz and pass the liquid through a strainer and check seasoning

300ml of chicken stock
335g of peas
150g of unsalted butter
50ml of double cream
20g of caster sugar
8g of salt

8

Soak 3/4 of a bronze leaf of gelatine in cold water until soft. Weigh out 400g of the sweet pea cream and whisk in the gelatine whilst still warm. Pour a small amount into the bottom of each serving glass and store in the fridge until set

3/4 bronze gelatine leaf

9

Render the crab insensate by placing it in the freezer for and hour or so. Steam or boil the crab for 12-15 minutes depending on size and refresh in ice cold water

1 crab, live

10

Meanwhile, make the mayonnaise by whisking the egg yolks, mustard and vinegar together in a large bowl. Whilst continuously whisking, pour in the oil in a slow, steady stream so that it emulsifies and thickens to the consistency of mayonnaise. Season and store in the fridge until required

1 tbsp of white wine vinegar
3 egg yolks
1 tsp Dijon mustard
salt to taste
200ml of vegetable oil

11

Crack the crab claws and pick out all the white crab meat. Pick through the meat a few times to remove all the shell. Mix with a small amount of the mayonnaise until the right consistency and check for seasoning

1 handful of breadcrumbs

12

Remove all of the brown meat from the crab's body and mix with breadcrumbs. Season and mix until it has a more pliable consistency

13

Peel the lemons, keeping the strips as whole as possible. Blanch them 3 times in separate pans of boiling water

2 lemons

14

Meanwhile, to make a stock syrup, combine the white wine vinegar and sugar in a pan and reduce until you are left with a syrupy consistency. Remove from the heat and chill

30ml of white wine vinegar
30g of sugar

15

Slice the blanched lemon very thinly and add the slices to the chilled syrup

16

To serve, place a spoonful of crab mayonnaise onto each pea panna cotta and flatten down. Top with the popped garden peas, the confit lemon strips, followed by the sweet cicely and or pea shoots

20g of shelled peas
pea shoots
sweet cicely

17

Make sandwiches using the tuiles and the brown crab meat and serve next to the panna cotta on each plate. Arrange a quenelle of the mango and dashi sorbet on the top of each panna cotta and serve

Sweet pea panna cotta with crab and cicely, mango and dashi sorbet, brown crab toast

Ingredients

Sweet pea panna cotta

Crab mayonnaise

Brown crab toast

Mango and dashi sorbet

Confit lemon

To serve

Method