Crab verrines with avocados and grapefruit

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Ingredients

Serves 4:

• 2 avocados
• 2 grapefruit
• 1 crab or 1 box crab meat (10½ oz (300 g))
• 2 sheets gelatin
• Salt and pepper
• Well aged balsamic vinegar

Preparation

• Peel grapefruit to the flesh and save juice.
• Soak sheets of gelatin in cold water.
• Peel avocados and slice thinly.
• Set aside crab meat.

Preparation of verrine:

• Pour juice of grapefruit in a pan, heat over moderate heat for 3 minutes.
• Turn off heat and cool a bit, then pepper and add gelatin.
• Set aside.
• Arrange avocado slices, crabmeat, and grapefruit sections in 4 glasses.
• Pour grapefruit juice on top and let stand several hours in refrigerator.

Suggestion

• When serving, pour a few drops balsamic vinegar on each serving.
• Decorate the verrine with a few leaves of coriander which will go very well with the rest of the preparation