8 cobs of corn
200g slivered almonds
200g soaked bread
Sherry vinegar, to taste
150ml olive oil
Half clove garlic
Salt and pepper
300g slivered almonds
350ml cinzano bianco
3 clove garlic
400ml almond milk
2 1/3 sheets of gelatine soaked in cold water
Blue swimmer crab
8 blue swimmer crabs
Avruga herring roe
Shave the corn off the cob close to the core, blend at high speed and pass through a fine sieve. Cook liquid in thermomix at 80°C for 5 mins.
In a thermomix blend almonds, bread, olive oil and garlic until smooth paste, slowly add water until desired consistency, season with sherry vinegar and salt & pepper. Passthrough fine sieve.
Reduce bianco with the almonds peppercorns and garlic until dry, add milk and infuse on low heat for one hour, do not boil. Blend with stick blender and pass through fine sieve. Reserve in refrigerator until required.
Soften gelatine in iced water, squeeze out excess water. Warm 100ml almond milk and melt the gelatine. Whisk in the rest of the almond milk and set in fridge. Once set, place jelly in kitchen aid and whip on high until it looks like a meringue, set in a container 5 – 8cm deep. Refrigerate.
Heat clarified butter in pan, add corn kernels to cover the base of the pan, when first one pops cover with lid and keep pan moving, until corn has popped. In thermomix blitz popcorn on high speed till fine powder, season with fine salt.
Blue swimmer crab
Remove legs and back fromcrabs, remove filters and steam on 100° for 8mins. Cool quickly then emove the flesh from the shell.
Place a dessert spoon of corn custard into the middle of a deep plate. Surround this with 2 tablespoons of crab flesh. Cover the crab with the almond gazpacho. Take a hot dessert spoon and take a rounded mound of almond jelly. Place it onto the middle of the other ingredients. Add a few drops of almond oil to the jelly and a heaped tsp of popcorn powder. Serve a ½ teaspoon of Avruga to the side.
Find out more about Mark Best on his Chef's profile.