4Fresh ruby grapefruit, peeled and segmented, juice reserved
4LeavesGelatineSoaked in cold water
Heat almond milk and cream, season with salt
Squeeze out gelatine sheets and stir into milk mixture.
Strain through a sieve and season with salt.
Decant 1/2 into espuma gun and decant the other half in a container and chill in fridge till set.
Place reserved grapefruit juice into a sauce pan over medium heat and reduce by half, when reduced whisk in olive oil to form dressing, set aside.
Place the crab meat on a metal tray and pick through to remove any small bones that may be present.
Place the crab on paper towel to remove any excess moisture
In a separate bowl, add diced avocado and dress with lemon juice.
Place grapefruit segments onto kitchen towel to dry.
Drizzle grapefruit with olive oil and season with a light dusting of pepper
Add diced avocado to crab
Drizzle with olive oil
Season with chopped parsley and curry powder
Charge espuma with 2 gasses, shaking well between charges
Spoon crab mixture into serving bowl
Top with dots of almond jelly and grape fruit segments
Finish with almond foam, toasted almonds and flowers
Ready to serve