breakfast
33% whipping cream
King crab with a nutty twist
For the espuma
Crab chitin
100 g
For the emulsion
Shallots
100 g
Vegetable oil
300 g
Egg yolks
2
Salt
2 g
Ingredients
Crab claw
35 g
Macadamia nuts
3 g
Crab espuma
20 g
Marinated cauliflower
to taste
Method of preparation
- Bake the chitin, pour in the cream, vacuum-seal for 24 hours, and make the espuma.
- Make an emulsion from the shallots with oil and mayonnaise.
- Marinate the cauliflower in the base marinade.
- Arrange the crab, cauliflower, and emulsion on a plate, and garnish with nuts and espuma.
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