Ingredients

CornCustard

8cobsofcorn

Gazpacho(almond)

200gsliveredalmonds

200gsoakedbread

Sherryvinegar,totaste

150mloliveoil

Halfclovegarlic

750mlwater

Saltandpepper

Almondmilk

300gsliveredalmonds

350mlcinzanobianco

3clovegarlic

10peppercorns

2Lmilk

Almond jelly

400ml almond milk

21/3sheetsofgelatinesoaked incold water

Popcornpowder

Cornkernels

Clarifiedbutter

Blueswimmercrab

8blueswimmercrabs

Otheringredients

Almondoil

Avrugaherringroe

Method

CornCustard

Shave the cornoffthecobclosetothecore,blendathighspeedandpassthrough a finesieve.Cookliquid inthermomixat80°Cfor5mins.

Gazpacho(almond)

Inathermomixblendalmonds,bread,oliveoilandgarlicuntilsmoothpaste,slowlyaddwateruntildesiredconsistency,seasonwithsherryvinegarandsalt&pepper.Passthroughfinesieve.

Almondmilk

Reduce bianco with the almonds peppercorns and garlic until dry, add milk and infuse on low heat for onehour, do not boil. Blend with stick blender and pass through fine sieve. Reserve in refrigerator until required.

Almond jelly

Softengelatineinicedwater,squeezeoutexcesswater. Warm100mlalmondmilkandmeltthegelatine. Whisk intherestofthealmondmilkandsetinfridge. Onceset,placejellyinkitchen aid and whiponhighuntilitlookslikeameringue, setinacontainer5– 8cmdeep.Refrigerate.

Popcornpowder

Heatclarifiedbutterinpan,addcornkernelstocoverthebaseofthepan,whenfirstonepopscoverwithlidandkeeppanmoving,untilcornhaspopped.Inthermomix blitzpopcornon highspeedtillfinepowder,seasonwithfinesalt.

Blueswimmercrab

Removelegsandbackfromcrabs,removefilters andsteamon100°for8mins.Coolquicklythenemovethefleshfromtheshell.

To serve

Placeadessertspoonofcorncustardintothemiddleofadeepplate.Surroundthiswith2tablespoonsofcrab flesh.Cover the crabwiththealmondgazpacho.Takea hotdessertspoon andtakearoundedmound of almondjelly.Placeitontothe middle oftheotheringredients.Addafew dropsof almond oiltothejellyandaheapedtspofpopcornpowder.Servea½teaspoonofAvrugatotheside.

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