Crab Bavarois, Apple & Coconut
As seen on TV
Which Show?
Who made this dish?
John: "So crab on the barbecue. I'm just basically letting it steam in its own shell."
John: "So I'm preparing a crab. Brown meat is being made into a set savoury custard. And one of the main characters in the movie loves eating apples. So on top of that, I've got an apple and elderflower vinegar jelly. And then on top of that, I'm going to have a picked white crab salad with coconut cream dressing."
John: "It is a cold dish."
{Narrator}: "John set custard is a cold bavarois."
John: "Brown crab, coriander root, garlic, fish sauce, coconut cream. I'm just going to blitz all that up with some gelatine now."
John: "So another element, I've got an elderflower and apple vinegar jelly."
{Narrator}: "It's added to the crab custard bavarois."
{Narrator}: "John's using Thai pink limestone water to get a crispy finish on some coconut ash crackers."
John: "This is a dressing that I've made. It's a coconut cream, makrut lime zest, coriander root, garlic, a little bit of chilli. Nice, like, uplifting flavours in there."
Tommy: "It's one of the hottest things I ever put in my mouth and kept a straight face."
{Narrator}: "The fiery dressing is added to the white crab along with pickled apple. On top of the bavarois jelly and crab is seaweed and long pepper infused caviar."
{Narrator}: "As Carl concentrates, John adds an apple cider vinegar gel. Then alyssum flowers."
VETERAN ROUND (Tommy Banks): Tommy: "So this is like my biscuit to dunk in sort of thing."
John: "The bavarois, everything there is quite soft, so I needed some sort of texture on the dish."
Corrin: "Delicious. I could do with a bit more of, like, a base to it. Texturally, because it's a bit soft above."
Tommy: "Are you happy with the set on it?"
John: "It's silky. You have, like, enough firmness in it that it's not sinking away."
Corrin: "The crab. Lovely and moist. Really interesting way of cooking it."
Dan: "Lovely, this. Really well balanced. A lot of spice there. It's too much for it for me."
Tommy: "Doing a cold set dish. Do you think that's the right thing to do for a banquet?"
John: "I feel like it's a fairly safe option because I can get everything set in the fridge."
Tommy's summary: "I understood straight away the film was about a black cauldron, but I thought a bit more theatrics on the pass would have been good. I don't think a cold set dish will have mass appeal. However, the bavarois was delicious, so I think you won me round with that. The dressing, it was on the spicy side, I'd say, but I did really like it. The coconut ash cracker was crispy and super tasty, and the toasted seaweed emulsion, it was delicious. There's potential for more drama at the pass. You've got room for theatre."
Peer scores: Dan 9, Carl 8, Corrin 8, John self-scored 9. Tommy's score: 9. | JUDGING ROUND: [Pending final judging round transcript]
