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Drew Van Leuvan
Room at TWELVE
400 W. Peachtree St.
Atlanta, GA 30308
(404) 418 1212

Biography & Interview

Chef Drew Van Leuvan
Room at TWELVE |Atlanta

Involtini of Peeky Toe Crab, Cucumber and Tomato Gazpacho, Avocado Sorbet
Chef Drew Van Leuvan formerly of Saga– Atlanta, GA
Adapted by

Yields: 4 Servings


    Cucumber and Tomato Gazpacho:
  • 20 Roma tomatoes, peeled
  • 4 sprigs basil
  • 150 grams sugar
  • 500 grams water
  • 5 cucumbers, peeled
  • 250 grams sherry vinegar
  • 200 grams extra virgin olive oil
  • Salt and pepper

    Avocado Sorbet:
  • 1600 grams milk
  • 230 grams glucose powder
  • 460 grams granulated sugar
  • 200 grams glucose
  • 7 grams sorbet stabilizer
  • 240 grams buttermilk
  • 675 grams avocado, smashed
  • 3 limes, juiced

    Horseradish Mousse:
  • 6 gelatin sheets
  • 600 grams creme fraiche
  • 400 grams heavy cream
  • 125 grams prepared horseradish
  • 2 lemons, juiced
  • 1 pinch chives

    Crab Farce:
  • 450 grams Peekytoe crab, shells removed
  • 150 grams Horseradish Mousse

    Involtini of Peekytoe Crab:
  • 1 eurocuke (French seedless cucumber), peeled and thinly sliced
  • 450 grams Crab Farce

    To Assemble and Serve:
  • 160 grams Cucumber and Tomato Gazpacho
  • 4 Involtini of Peekytoe Crab
  • 4 quenelles Avocado Sorbet
  • Micro basil
  • Parmigiano Reggiano

For the Cucumber and Tomato Gazpacho:
Place tomatoes, basil, sugar, and water in a large metal bowl, cover with plastic wrap and cook over a double boiler for 3 hours. Once cooked, remove basil and push mixture through a chinois. Puree cucumbers in a blender, pass through a chinois, reserve juice, and add pulp to smashed tomato mixture. Mix vinegar and extra virgin olive oil in with tomato and cucumber mixture and season with salt and pepper to taste. Adjust consistency with reserved cucumber juice to desired thickness. Chill.

For the Avocado Sorbet:

In a saucepan, combine milk, glucose powder, granulated sugar, glucose, and sorbet stabilizer. Bring to a boil and chill. Once base is cool, mix in buttermilk, avocado, and lime juice and freeze in a beaker. Once frozen, spin in a Pacojet 3 times.

For the Horseradish Mousse:

Bloom and dissolve gelatin sheets. Whip creme fraiche and heavy cream to soft peaks and add dissolved gelatin. Fold in horseradish, lemon juice, and chives.

For the Crab Farce:

Fold together crabmeat and Horseradish Mousse and reserve.

For the Involtini of Peekytoe Crab:

Place plastic wrap on a flat surface and place 3 slices of cucumber side by side on the plastic. Place 40 grams of Crab Farce on top of cucumber and roll tightly. Squeeze together and reserve.

To Assemble and Serve:

Pour Cucumber and Tomato Gazpacho in to 4 bowls. Remove plastic wrap from Involtini of Peekytoe Crab and place one Involtini and 1 quenelle of Avocado Sorbet side by side in each bowl. Garnish with basil and Parmigiano Reggiano.

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  • Our Rising Stars and Why They Shine

  •    Published: September 2007

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