This is complex crab and watermelon recipe from Simon Hulstone is a truly challenging recipe. It requires specialist ingredients, specialist equipment and cooking sous vide. However, if you are prepared to make the effort and have the equipment, you will not be disappointed.
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Infuse the lovage with the stock and simmer over a medium heat. Pass through a sieve and add a touch of green food colouring
400ml of chicken stock
1 handful of fresh lovage
1 drop of green food colouring
2
Place the stock in Thermomix and bring to 100°C, add the gellans at speed 4 and mix at 95°c for a further 2 minutes. Pour onto a flat metal tray to cover a thickness of about 1mm
4g of gellan gum type F
1g of gellan LT100
3
Leave to cool. Once cool, cut into squares of approximately 10cm
4
For the watermelon, peel and trim the fruit and slice into pieces approximately 1cm thick, choosing the best pip free areas. Cut into rectangles approximately 4 x7cm
Simon Hulstone's aesthetically pleasing and rewarding cuisine can be found in Torquay at The Elephant, which holds a Michelin star.
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Crab and compressed watermelon
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Crab and compressed watermelon