Serves 6 / Preparation: 35 minutes / Cook: 12 minutes
10 egg whites
1 scant tsp 5g salt
½ cup 25 g squash (marrow) seeds
3 medium or 12 oz 360 g tomatoes
6 OZ 180g spider crab meat
1 bunch basil, finely sliced
2 tbsp 30 ml extra virgin olive oil
Salt and ground white pepper
1 medium or 5 ½ oz
150 g red bell pepper
3 ½ OZ 90 g small mushrooms, finely sliced
1 ½ oz 50 g pitted (stoned) black olives, sliced.
2 tbsp 30 ml balsamic vinegar Oil for the ring moulds
6 ring moulds
3 ½ m in 9 cm diameter
1 food steamer
1…Prepare the ‘islands’: Brush the ring moulds lightly with oil and place on baking parchment. Put the egg whites into a large bowl with 1 scant tsp (5 g) salt Whisk until smooth and shiny and stiff peaks form. Spoon the egg whites generously into the Moulds. Transfer to a steamer and cook to the texture desired, about 4 to 6 minutes
2 … Preheat the oven to 340°F, 170°C, or gas mark 3. Roast the squash seeds for 10 minutes or until golden; set aside. Peel, seed, and dice one tomato set aside.
3… Shell the crab and place the meat in a bowl. Add the diced tomato, basil, roasted squash seeds, and 2 tbsp (30 ml) Season olive oil with salt and pepper to taste, refrigerate.
4 … Prepare the Gaspacho: Puree the remaining tomatoes and peppers in a food processor; set aside. Puree the unpeeled cucumber separately. Strain the two mixtures using a wire mesh or conical strainer to remove the skins and seeds. Combine the pureed tomatoes, bell pepper, and cucumber. If it is too thin, add some of the tomato pulp. Season with salt and pepper; refrigerate.
5 … Cut the top third off each island; set aside for later use as a ‘hat’. Use a small spoon to gently scoop out the centers. Fill with the crab mixture and top with the hat; garnish with the mushroom and olive slices.
6 … Pour the Gaspacho into soup plates and float the filled islands in the center of each one. Sprinkle with a few drops of balsamic.
Any type of crustacean or shellfish could be used in this recipe.