Crab with bilberries and almond milk
Ingredients
Almond milk
Cracker
- 2 spring roll sheets
- butter , melted, for brushing
Bilberries
- 100g of bilberries
- olive oil
To serve
- 120g of white crab meat , fresh and unpasteurised
- salt
- 1 pinch of nori powder
Equipment
- Blender
- Piping bags
Method
Begin with the almond milk the day before. Blend the almonds with the water and salt in a powerful blender for 5 minutes. Pass through a fine sieve into a container, then leave to sit and settle in the fridge for 6 hours – don't agitate the mixture to allow all the sediment to sink to the bottom
After this time, gently pour the almond liquid into a pan, leaving the sediment in the bottom of the container. Add the kuzu and cook gently whilst stirring constantly until the mixture becomes very thick. Leave to rest in the fridge overnight
- 60g of kuzu, or arrowroot
The next day, blend the set almond milk into a purée with the olive oil and an extra pinch of salt. Transfer to a piping bag and reserve in the fridge
- 50ml of extra virgin olive oil
To make the crackers, preheat an oven to 175ºC/gas mark 4. Cut the spring roll sheets into 4cm x 6cm rectangles and place on a tray – you want 4 rectangles in total. Brush each one with melted butter and place in the oven for 5 minutes or until golden brown and crisp. Sprinkle with a pinch of lactose powder
- 2 spring roll sheets
- butter , melted, for brushing
Place the bilberries in a blender and blitz, adding in a little oil to bring it together into a jam-like paste. Transfer to a piping bag
- 100g of bilberries
- olive oil
Pick through the crab meat carefully to check for any small pieces of grit or shell, then season with a pinch of salt
- 120g of white crab meat , fresh and unpasteurised
- salt
To serve, pipe the almond milk onto each crisp, then add the crab. Pipe the bilberry over the top in a zigzag pattern. Finish with a sprinkle of nori powder
- 1 pinch of nori powder
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Crab with bilberries and almond milk
