Whitby Crab And Tomato Jelly With Bronze Fennel
1 dressed Whitby Crab
1 jar of Keta caviar
1 cucumber peeled into long slices
1 lime zested and juiced (to marinade the cucumber slices in with 1 tablespoon of white wine vinegar and 1tablespoon of sugar and bring to the boil with one tablespoon of water; once boiling remove and add the cucumber slices)
1 small carton Soured cream in a piping bag
Bronze fennel sprigs for garnish
To make the tomato jelly...
15 sprigs Bronze fennel- throngs of fennel tops kept aside for garnish and the stems chopped in the mix
600 g ripe plum tomatoes
1 stick of celery- leaves crispy for garnish
2 peeled and chopped shallots
3 cloves garlic
½ fennel bulb chopped
Big splash of Henderson's Relish
½ teaspoon of cayenne
1 splash of Tabasco
2 tablespoons of golden caster sugar
4 sprigs of fresh Basil
Blitz this mixture well together - we are using a Thermo mixer to get the juice well pulped down then place to strain in a muslin cloth overnight and drip down leaving some clear juice for the tomato jelly.
Now soak 6 leaves of gelatine in some cold water.
Once the tomato juice has dripped overnight and you have a good pint of liquid warm 4 tablespoons of the liquid with the soaked gelatine leaves in a pan until dissolved.
Now pour into the cold liquid tomato juice. Stir well and season with salt if required.
Set this aside for a moment whilst you fill the glass pots.
Place the picked crab meat into the bottom of the glasses. Pour over a little of the jelly and set in the fridge
Once this has set solid, build the glass layers with a little more jelly mix and some bronze fennel tops and allow to set again in the fridge. Lastly set the top layer.
Now remove the jelly and swirl the cucumber sliced together to form a little tube on the top of each jelly.
Pipe the soured cream into the cucumber tube and garnish the top of the tomato jelly with the cucumber filled tubes and keta caviar dots and bronze fennel pieces.
Garnish with corn flowers and violas and chive flowers for a stunning effect and baby slices of cherry red and yellow tomatoes and serve chilled with a teaspoon...
Summer in a glass...
Recipe supplied by award-winning chef Stephanie Moon, Chef Consultant for All Things Food using herbs from Herbs Unlimited
Whitby Crab And Tomato Jelly With Bronze Fennel, 8th July 2017, 9:02 AM