Ingredients

King crab pieces

Chili threads

Danish trout roe

Orange blossom pudding

1500g half and half

16g salt

18g orange blossom water

40g sugar

23g agar agar

Kalamansi puree

1000g kalamansi juice

1000g water

Pinch saffron

Ultratex 8

Cucumber pickling liquid

1000g champagne vinegar

1000g sugar

1000g water

Salt to taste

Sugar tuile

2000g fondant

1000g glucose

1000g isomalt

Method

Garnish

Lemon balm,shiro togarashi, Bali salt

King crab pieces

Thaw crab legs. Carefully remove crab from shell and rinse in ice water. Portion legs in 1cm slices. Remove white body meat and check for shell pieces. Season Crab with mandarin oil and bali salt.

Orange blossom pudding

Combine all ingredients (except for the orange blossom water) in a medium pot. Bring liquid to a boil. Strain into hotel pan and allow to fully set. Blend with orange blossom water until smooth. Strain through chinois and store in squeeze bottle.

Kalamansi puree

Add 200g of the water to a small stockpot and bring to a boil. Add saffron and remove from heat. Strain saffron H20 into the remaining H20. Combine kalamansi juice and the saffron water. Gradually whisk the ultratex into the liquid until thickened “soft peaks”. pass through chinois. Store in a squeeze bottle.

Cucumber plugs

Use a 1cm round punch to punch through cucumber. Trim each cylinder 1cm from the skin. Compress in pickling liquid and store in same liquid.

Cucumber pickling liquid

Bring to a boil and cool.

Cucumber juice

Chop up leftover cucumber into 1in chunks. Blend lightly with 2 ice cubes. Refrigerate for 2 hours. Strain through chinois. Season with salt and sugar.

Chilli threads

Filet fresno Chilies until all of the inner flesh is removed. Slice thin on a 45 degree angle. Keep in ice water for 2 hours before use to allow them to curl.

Danish trout roe

Rinse trout roe under cold water for 5 minutes. Spread trout roe on a flat plastic surface and remove any broken eggs. Store in an airtight container with paper towels lining the bottom.

Sugar tuile

Combine all ingredients in a large pot and slowly cook to 307 degrees F. Pour onto silpats and cool. Break into pieces and blend (as needed) on high until it becomes a fine powder. Add the powder to a small chinois. Heat oven to 350 degrees F. Spray a silpat with a thin layer of pan spray and place circle mold on top of the silpat. Gently tap the chinois with sugar over the mold until a thin, even layer of powder lines the inside of the mold. Bake in oven for 4 minutes. Remove from oven and cool on a cold countertop. Gently peel tuiles away from the silpat and store in a dry, airtight container between pieces of parchment.