Timbales of fresh crab and spinach mousse with a Tomato and basil vinaigrette

Ingredients

Spinach Mousse Egg Custard
1 tablespoon butter 3 eggs
1 tablespoon plain flour 125ml double cream
125ml milk 1 tablespoon Dijon mustard
225ml double cream Cayenne pepper to taste
Fresh spinach, stems removed Salt to taste
4 eggs 225g fresh crab
Pinch of freshly grated nutmeg
Pinch of white pepper
Salt to taste

Spinach Mousse

In a sauce pan over a medium heat melt the butter. Add the flour and stir with a wooden spoon for 3-4 minutes or until the flour turns a light golden brown, remove from the heat.
In a saucepan bring to a simmer the milk and cream, remove from the heat and add to the flour mixture, whisking to incorporate. Place over a medium heat and cook stirring frequently until the mixture is very thick. Remove from the heat.

Blanch the spinach in rapidly boiling water for 30 seconds, drain and press out any excess liquid, add to the thickened cream mixture. Purée the spinach and blend lightly to just incorporate, (do not over whip the spinach purée). Add the nutmeg, white pepper and salt. The mousse can be stored in the refrigerator for several days.

Egg Custard

In a stainless steel bowl whisk together the eggs, cream, mustard and season. The egg
mixture can be stored in a refrigerator for up to two days.

Method Pre-heat the oven to 350°c/177°f/gas 4
Pick through the crab meat to be sure that all the shell and cartilage are removed.
Put 1 pint of water on to boil, brush eight 5 oz timbale moulds with clarified butter. Cut out eight round disks of waxed paper and place one in the bottom of each mould, brush the paper with butter. Divide the crabmeat among the eight moulds.

Pour 2 tablespoons of the custard over the crab meat in each mould, carefully fill the moulds with the mousse and place the filled moulds in a 12 inch x 12 inch by 2 inch baking dish. Fill the dish halfway with boiling water and place gently on the lower rack of oven. Bake for 50 - 60 minutes or until the mousse is firm to touch. If the tops of the timbales begin to brown cover with aluminium foil. Carefully remove the dish from the oven and let the timbales set a bit. The timbales can be kept in a warm water bath on top of the stove for several hours.

Tomato and basil vinaigrette

6 ripe plum tomatoes, peeled, seeded and diced 2 medium shallots, chopped fine
2 garlic cloves blanched and cut into julienne 3 tablespoons chopped fresh basil leaves
1 tablespoon minced fresh parsley Salt
1 small roasted and skinned red pepper, diced freshly ground pepper
1 tablespoon balsamic vinegar 1 tablespoon lime juice
125ml olive oil

Method

In a small bowl combine the tomatoes, shallots, garlic, parsley and roasted red pepper. Stir in the vinegar, lime juice and olive oil and mix well.