Recipes
Place the flour, sugar, ground hazelnuts and butter*, which has been cut into pieces, into the bowl of a mixer fitted with the flat beater attachment, and combine until the mixture resembles fine breadcrumbs. Combine the egg with the squid ink and add to the flour mixture. Roll the dough out to a thickness of 2.5 mm, cover with cling film and refrigerate for 2 hours. Freeze then cut with a fluted pastry cutter. Place the discs of dough onto a silicon mat and bake in the oven set to multi-cooking mode (half fan-assisted) at 180°C for 15 minutes.
*softened butter
Pick and flake the crabmeat and drain using a kitchen towel to apply pressure. Cut the celery into a brunoise and set aside. Drain the olives, finely chop then pat dry with a kitchen towel. Combine the egg, mustard and oil to make a mayonnaise. Dissolve the gelatine with a little cream. Once slightly cooled, add to the mayonnaise and leave to set. Combine the mayonnaise with the crabmeat then add the celery and olives. Add the lime juice and zest. Transfer to a piping bag and refrigerate, then pipe into half-sphere flexipan moulds. Smooth with a spatula and freeze. Remove from the moulds and return to the freezer.
Add the kappa to the milk and boil for one minute. Once the mixture has thickened, insert a toothpick into the smooth part of the half-spheres and cover with glaze. Push the toothpicks into a piece of polystyrene then refrigerate to set the glaze.
Position a half-sphere on each shortbread biscuit and add lumpfish roe and a borage flower in the centre for decoration.
