Fresh crab aspic with grapefruit mousse

Break the crab leg meat into pieces; mix with chopped cilantro.

Boil the grapefruit juice in a saucepan and reduce it to a quarter cup.

Heat the fish stock in another saucepan and whisk in the agar-agar until totally dissolved.

Fill clean verrines with the crab salad.

Season the stock, pour it into a jug and divide it among the verrines to cover the crab.

Refrigerate about an hour, until the aspic is firm.

In a bowl over a pot of boiling water, mix the reduced grapefruit juice, gelatine and cream cheese until smooth and liquid.

Whisk in lime juice, kefir or milk if wanted, creme fraiche and fresh cheese until free of lumps; taste and add a pinch of salt, no pepper.

Transfer to the siphon, close tightly, charge with a nitrous oxide cartridge, shake and refrigerate an hour.

Halve the avocado, twist, cut into wedges, peel, and cut half of each wedge into small triangles.

Shake the siphon again and fill the verrines over the set aspic; top with avocado, tossed or brushed with lemon juice if serving an hour later.

Mix about half a teaspoon of wasabi powder with a dash of cold water; use only a trace.