Recipe for crab cannelloni with kiwi Cointreau cocktail

Make a vegetable broth and cook for 20 minutes. Immerse the live crabs in the broth and cook them for 12 minutes. Cool the crabs and shell them. Keep refrigerated.

In a measuring glass, pour the egg white, sushi su, salt and oil, emulsify everything. Add the Cointreau® to the whipped mayonnaise, i.e. 70 g of Cointreau® to 300 g of mayonnaise.

Peel the cucumber. Make strips. Season the crab pulpit with Cointreau® mayonnaise and grated fresh ginger. Form small cannelloni stuffed with crab with half a length of cucumber. Refrigerate after briefly soaking in Cointreau®.

Centrifuge apples and cucumbers. Sieve the mixture. Season. Let settle.

Mix everything with Thermomix for 20 minutes at 85°C. Sieve the mixture. Refrigerate in a pipette.

Mix cream and salt. Reserve in piping bag with a very small precision opening

Mix the ingredients together and boil. At the first broth, remove in plate and let set. Mix everything at high speed and reserve in pipette.

Remove the samphire strands. Cut a fine brunoise and set aside.

Place in the bottom of the plate the 6 cannelloni of crab. With a pastry bag, place on each a little Isigny cream. Put on the samphire brunoise. Poach the green apple jelly. Cut green apple discs using a mandolin and cookie cutter. Form a corolla of discs on the cannelloni. Between each cylinder, decorate with a fennel shoot. Pour the apple and cucumber water into the bottom of the plate. Make oil droplets, formed in cucumber and green apple water

Cocktail:
Put all the ingredients in a shaker, mix with a spoon. Pour into a short drink filled with ice cubes.

Foam:
Put the ingredients in a shaker and emulsify with a small blender for milk foam, until you get a nice foam. Delicately, place the foam on the surface of the short drink.

Decor:
Samphire powder is obtained by dehydration, placed for 8 hours at 65°C.
Place the samphire powder in one stroke on the foam.