For the watercress/ wild garlic puree:
- Bring a pan of water to the boil and add a pinch of salt. Blanch the leaves by placing the leaves in the boiling water until soft.
- Drain and blitz to a smooth puree in a food processor.
- Measure out and add the gelatin – you will need 1 leaf per 125ml of puree and stir in the gelatin until melted.
- Pour through a sieve into a tumbler glass.
Crab Mousse for Cocktail:
- Check the crab thoroughly for shell and squeeze the crab through a muslin cloth or fine sieve to remove excess water.
- Whisk the cream with juice and zest of 1 lemon until it forms ribbons that fall from the whisk when you lift it out of the mixture.
- Add 1 tablespoon of fresh chopped chives and parsley and place the crab mousse on top of the set wild garlic puree.
For the Mayonnaise:
- Place the shell in a large roasting pan and roast for 10 minutes at 200°C
- Chop all of the vegetables and spices.
- Place the vegetables in a large heavy bottomed pan and cook in 2 tbsp of oil until soft.
- Add the tomato paste, stir well and cook for 2 minutes.
- Add the shells, and then the white wine and cook until the liquid starts to reduce.
- Pour in the oil and bring to a simmer for 20 minutes and then leave to infuse overnight.
- Pass through a fine cloth like muslin.
Marie Rose Mayonnaise
- Place the yolks, salt, paprika and lemon juice in a bowl (or food processor).
- Slowly add the oil while mixing until totally emulsified and thick.
- Add a drop of water if too thick at the end.
To serve: Place a large spoonful of marie rose mayonnaise on the crab. Serve with a watercress salad, dressed with a little oil and lemon.
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