Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 39

The craze for pink peppercorns is no longer with us. Now, of course, they are easily purchased in any reputable supermarket and we no longer have to scour the shelves of smart delicatessens.

Serves 6

11.7g/½ oz sachet (US 1 tablespoon) of powdered gelatine

2 dressed crabs, fresh or frozen and defrosted

2 tablespoons of (DF/GF) mayonnaise

(GF) chilli sauce/oil to taste

(GF) Worcestershire sauce to taste

The juice of ½ a lemon

Salt and freshly ground black pepper

2 tablespoons of soya cream

1 egg white, stiffly beaten

410g/14½oz/2 cups of pear quarters in natural juices

2 tablespoons of olive oil

The juice of 2 limes

2 teaspoons of pink peppercorns, drained

6 ramekins or moulds, lined on the base with a circle of baking parchment (wax paper)

Dissolve the gelatine in 3 tablespoons of boiling water and stir until it is clear and lump-free.

In a bowl, mix the crab meat, mayonnaise, sauces, lemon juice and seasoning with the cream.

Stir in the gelatine, fold in the egg white and spoon the mousse into each mould. Cover with clingfilm (plastic wrap) and chill for 3–4 hours.

When ready to serve, drain the pears and slice them.

Dip the ramekins or moulds into a little boiling water to loosen, then turn them out onto plates.

Remove the baking parchment (wax paper). Arrange the pear slices around each mousse.

Mix the oil, lime juice and peppercorns with salt and pepper, and drizzle over the pears.