Crab milhojas of water spinach gnocco and calamondin gel Serves 2– 4

Crab meat 4 crabs, 50 g fat extracted, then cooked and meat picked

Calamon din gel

80 ml calamondin juice 1 tsp xanthan gum 20 ml water 5 g sugar

Crab fat Mousse

150 ml cooking cream 50 g crab fat 2 g rock salt 1 g xanthan gum.

Muscova do tuba glaze

50 g muscovado sugar 80 ml sukang tuba (coconut nectar vinegar)

Spinac h gnocco

75 g spinach, blanched 120 ml (½ cup) water 500g all-purpose flour 10 g lard 8 g salt 20 g sugar ½ egg 2 Tbsp olive oil Oil for deep-frying Met hod Prepare calamondin gel 4 hours ahead. Combine all ingredients in a food processor and process until thick and smooth. Transfer to a container. Set aside for 4 hours for the air to be released. Prepare crab fat mousse. Place all ingredients in a food processor and process until thick and smooth. Set aside. Prepare muscovado tuba glaze. Combine muscovado sugar and sukang tuba in a saucepan over medium

heat until sugar dissolves. Set aside to cool. Prepare spinach gnocco. Combine blanched spinach and water in a food processor and process into a puree. Place flour onto a working surface and create a small well. Place lard in the centre of the well, add all the other ingredients. With clean hands, mix everything together and work dough for 10 minutes. Once dough is ready, place in a container and cover with a kitchen cloth or cling wrap. Let rest for 30 minutes. Flatten dough into a thick disc between your hands and place through a pasta machine set to the widest setting. Run dough through roller a few times to flatten until you reach 5 mm thickness. Cut into 2.5 to 7.5 cm pieces. Heat sufficient oil for deepfrying in a pan. Deep-fry spinach gnocco until crisp but not brown. Layer spinach gnocco with crab.