Shellfish Jelly With Crumbled Crab And Caviar

The day before, soak the gelatin in cold water. Shell the crab claws. Chop the shallot very finely. Rinse the shrimp and crush them with a pestle. Put them in a saucepan, cover them with a liter of water and bring to a boil. Remove the scum and cook for 5 minutes. Strain the juice and let it rest.

Drain the gelatine, melt it over low heat in a little shrimp juice. Mix it with the remaining juice, add the wine, salt and pepper. Let it cool down.

Mix the crab meat with the shallot, tarragon and a tablespoon of chopped chives. Divide into six bowls, pour in a little shrimp jelly, and chill the bowls. As soon as the jelly is set, fill the bowls with the remaining jelly.

On the same day, whip the cream into a whipped cream and add a little salt. Arrange a rosette of cream in the bowls, spread the caviar on top and decorate with caviar on top and decorate with sprigs of chives. Keep in a cool place