Begin by preparing the jelly. Bring the grapefruit juice and sugar to a simmer in a pan, then add the agar agar and bring to the boil, whisking continuously for 2 minutes

Pour the jelly into a flat, non-stick or lined tray, creating a layer no more than 2mm thick, and allow to set. Once set, cut the jelly into circles measuring 8cm in diameter

For the avocado purée, halve the avocados and scoop out the flesh into a blender. Add the remaining ingredients, blitz until smooth, then pass through a drum sieve. Set aside until ready to serve

For the brown crab mayonnaise, blend the brown crab meat in a Thermomix until smooth, then remove and set aside. Place the egg yolks and mustard in a blender and, while mixing, gradually pour in the pommace oil to form a thick white emulsified mayonnaise

Add the blended brown crab meat and season to taste with the vinegar, pepper and salt. Transfer to a squeezy bottle and set aside

To serve, sweep the avocado purée across each plate and arrange 3 mounds of the crab meat on top. Pipe dots of the brown crab mayonnaise around the meat and add segments of pink grapefruit

Top with a round of jelly, a sprinkling of Espelette pepper and some wood sorrel leaves. Serve immediately