Alaskan Dungeness Crab Salad with Sake Granite
Dissolve the gelatin with part of the water by heating and stir till dissolved. Pick the thyme leaves and chop finely, mince the orange peel finely, place all in the pot, and stir. Add the sake, glucose, and sorbet syrup and stir well. Place in a shallow pan and place in the freezer. Every few hours scrape with a fork until mixture is fully frozen.
In a bowl place the crabmeat, amazake, wasabi, lemon zest, olive oil, salt and pepper. Carefully mix ingredients so the crabmeat doesn’t break apart too much, add peppercress, toss again then serve on top of diced apples and spoon some Sake Granite on top.