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Chefs Recipe: Crab, Green Apple, Cauliflower and Mint Jelly Curry by Arnaud Bignon

23rd Nov 2017

This week we have selected a delicious recipe created by Arnaud Bignon of the two Michelin star Greenhouse – London, to try at home. The Greenhouse is an oasis of calm and tranquillity in the heart of bustling Mayfair. Accessed via a tree-lined pathway the elegant simplicity and clean fresh tones whisk you away from the hustle and bustle outside.

Or, would you like to dine in The Greenhouse? You are invited to do so, with the Luxury Restaurant Club and enjoy a complimentary glass of champagne on arrival.


  • 1 Crab
  • 150g lemon juice
  • 1 litre of olive oil
  • 8g salt
  • 30g Madras curry
  • Cauliflower (for the purée)
  • 700g of granny smith apple juice
  • 100g of whipping cream 35%
  • 14g of gold gelatin sheet
  • Ascorbic acid
  • 20g of basil
  • 20g of parsley
  • 20g of mint
  • 1 litre of water
  • 14g gold gelatin sheet



For the Crab: Boil the crab with a garnish for 1 minute per 150g. Take off the meat and keep it on ice.

Season 35g of flesh with chopped ginger, some fresh sliced coriander, some cauliflower flakes, curry dressing and salt.

For the Cauliflower Purée: First, boil the cauliflower in water, strain it, and finish by simmering it in milk. When cooked, strain the cauliflower and blitz it with the thermomixer until smooth, and rectify the seasoning. Finally, cool it down as fast as possible in the blast chiller.

For the Green Apple Espuma: Pass the apples into the centrifuge and add some ascorbic acid as to keep the colour from oxidising. Bring half of the amount of cream to 70°C and add the gelatin, dissolve properly then add to the apple juice. Put the recipe into a syphon, add two chargers of gas and keep on ice for 4 hours.

For the Mint Jelly: Boil the water and cook all the herbs for 2 minutes, then mix them in the thermomixer and add the gelatin. Cool the recipe down on ice until jellified.

To Finish: Start off by laying 40g seasoned crab meat into the bottom of the bowl. Add 30g of cauliflower purée on top and flatten it nicely as to have two separate layers. Cover these with 50g of mint jelly which has been brought to a liquid consistency and store in the fridge until cool. Finish by serving nice apple foam on top, curry dressing and apple dices.

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