Alexandra Grablewski
Garden Gazpacho with King Crab, Grapes, Yogurt & Toasted Almonds
magnify Click image to view more.

Garden Gazpacho with King Crab, Grapes, Yogurt & Toasted Almonds

Justin Bogle, Gilt, New York City / April 2011

For 4 servings

Verjus liquid gel:

  • 2/3 cup red verjus
  • 2/3 tsp. agar-agar
  • salt
  1. Bring verjus, 1/4 cup water, and agar-agar to a boil in a saucepan; season; strain through fine chinois into hotel pan; refrigerate until set.

  2. Remove gel from refrigerator; place in a blender; blend until smooth; strain through fine chinois into squeeze bottle; reserve.

Yogurt foam:

  • 1 1/4 cups Greek yogurt
  • 5 Tbsps. whole milk
  • salt

Place all ingredients in a bowl; mix with hand blender; place in the canister of a whipper; charge with 2 NO2 cartridges; reserve.

Toasted almond powder:

  • 1 cup marcona almonds, toasted
  • 1 tsp. salt
  • 2 Tbsps. tapioca maltodextrin (see note below)

Place almonds and salt in the bowl of a processor; process to fine paste; add maltodextrin; process until light powder has formed; press through a tamis into airtight container; cover; reserve.

Gazpacho:

  • 2 cups English peas, blanched
  • 1 avocado, halved, pitted, and flesh removed from skin
  • 1 English cucumber, quartered lengthwise, seeds removed, and blanched
  • 1 bunch scallions, trimmed
  • 1 bunch parsley leaves, blanched
  • 1 bunch cilantro leaves, blanched
  • 1 bunch chives, blanched
  • 1/2 bunch dill, blanched
  • 1/2 bunch basil leaves, blanched
  • 1/4 jalapeño, seeded
  • 2/5 tsp. xanthan gum
  • salt

Place all ingredients except salt in a blender; blend until smooth; season; strain through fine chinois into a bowl; cover with plastic wrap; reserve in refrigerator.

Assembly:

  • 2 Tbsps. glucose
  • 4 med. squash blossoms, stems removed and blossoms split down middle to open
  • 1 lg. king crab leg, shell removed with kitchen shears and meat cut into 12 slices
  • Maldon sea salt
  • 12 slices green grapes
  • 12 citrus coriander flowers
  1. Heat oven to 180°F.

  2. Bring 1/3 cup water and glucose to a boil in a saucepan; remove from heat; cool; place in airtight container; cover; reserve in refrigerator until cold.

  3. Place blossoms and glucose mixture into vacuum-sealable plastic food bag; vacuum seal on high; remove blossoms from bag; spread out evenly on baking sheet lined with Silpat baking mat; bake until crisp (about 45 minutes); remove from oven; place in airtight container; cover; reserve.

  4. To serve, place 3 slices crab in each chilled serving bowl; sprinkle with Maldon salt; top each slice with a grape slice, a coriander flower, and a drop of verjus liquid gel; place small mound of almond powder on one side of each bowl; dispense dollop of yogurt foam on opposite side of bowl; place a squash blossom chip in the foam; pour gazpacho tableside.

What to drink: Bodega del Abad Godello Bierto Abad Dom Bueno 2009