500 grams pureed cauliflower florets
250 grams whipping cream
3 gelatin sheets
100 grams Dungeness crab meat (cleaned and cooked)
20 grams crème fraîche
Chopped tarragon, to taste
salt and pepper, to taste
30 grams butter
40 grams chopped shallots
50 grams sea urchin roe
20 grams cognac
6 limes, juiced
200 grams reduced lobster stock
600 grams cream
100 grams crème fraîche
salt and cayenne, to taste
For Cauliflower Purée:
Cook the tops of cauliflower in salt water until very soft. Strain and blend until very smooth in a blender. Cool down. Heat a little of the purée with the bloomed gelatin sheets and add back to the purée. Add whipping cream. Season to taste.
For Crab Salad:
Combine all ingredients and season to taste.
For Sea Urchin Foam:
Sweat shallots in butter. Add sea-urchin roe and flambé with cognac. Add lime juice and reduce by half. Add lobster stock and reduce by half again. Add cream and bring it up to boil. Add crème fraîche. Season to taste. Cool mixture slightly and then pour into a nitrous oxide whipped cream charger and charge with one charger.
Fill the cauliflower purée into the bottom of martini glasses. Add crab salad and finish with foam.
Champagne Nicolas Feuillatte Brut Rosé