300ml Crab stock, clarified
0.6g Lota carrageenan
1 Garnet orange sweet potato, small
6 Pattypan squash. peeled and deseeded
150g crab meat
10g organic chervil leaf
30g Oscietra caviar
1 sheet filo pastry, sliced into a long strip
25g butter, melted
2 egg yolks
1 punnet of micro cress
250ml sunflower oil
12.5g sweet miso
12.5g crab egg
5ml ponzu sauce
To make the jelly: Bring crab stock to 85oC. Add gelling agent. Hydrate for 3 minutes. Pour mixture in half sphere. When jelly reaches 40oC, add crab meat and chervil leaf. Set aside.
Steam sweet potato for 20 minutes or until soft inside. Cool and cut into 0.5cm cubes. Wrap sliced filo pastry around a 8cm diameter metal ring. Brush with butter and bake at 175oC for 12 minutes.
Combine egg yolk, oil, miso, crab egg and ponzu sauce into a thick, creamy mayonnaise. Place in a squeeze bottle.
Plug and wash micro cress. Pat dry and set aside.Bring dashi, soy and mirin to a boil. Cook squash until soft. Keep cooling in cooking liquid. Once cool, cut into 0.5cm cubes.