Crab and sweet pea pannacotta, soy & mango dashi sorbet

Crab and sweet pea pannacotta, soy & mango dashi sorbet

This creative recipe for crab and sweet pea pannacotta was developed for Kikkoman by chef Simon Hulstone

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  • Serves4
  • Preparation Time15 mins
  • Cooking Time1 hour


Sweet pea cream

  • 300ml chicken stock
  • 335g garden peas
  • 150g unsalted butter
  • 50ml double cream
  • 20g caster sugar
  • 8g salt

Mango & Dashi Sorbet

  • 40g glucose syrup
  • ½ tbsp dashi powder
  • 15ml Kikkoman Soy Sauce
  • 200g mango puree
  • 200g water


  • 3 egg yolks
  • teaspoon of dijon mustard
  • 1 tbsp white wine vinegar
  • salt to taste
  • 200ml vegetable oil

Lemon Confit

  • 2 lemons
  • 30g sugar
  • 30g white wine vinegar

Lemon and Kikkoman soy gel

  • 500ml apple juice
  • 200ml lemon juice
  • 15g sugar
  • 10ml Kikkoman soy sauce
  • 1.5g gellan lt100
  • 7.5g gellan f

To serve

  • 20g podded peas from their shells
  • Edible flowers and/ or pea shoots
  • thinly sliced breakfast radish


Lemon and Kikkoman soy gel
Bring all ingredients except the gellans to the boil, once boiled add the gellans and whisk for 2 minutes just under boiling point, place into a bowl over ice and whilst cooling use a hand blender to break up any setting lumps, keep blending until smooth and totally cool, pass through a sieve and place in plastic squirty bottles.

Mango and dashi sorbet
Dissolve the glucose and dashi with the Kikkoman Soy Sauce, mango puree and water, churn in an ice cream machine and freeze until required.

Sweet pea panna cotta
First make the sweet pea cream by bringing all the ingredients up to a gentle simmer for 5 minutes, next blitz and pass the liquid and taste for seasoning, soak 3/4 of a bronze leaf of gelatine in cold water until soft, weigh 400g of the sweet pea cream and whisk in the gelatine whilst still warm, pour a small amount into a desired mould.

Crab mayonnaise
Steam or boil the live crab for 12-15 minutes depending on size and refresh into ice cold water, whilst cooling make the mayonnaise by whisking the egg yolks and mustard and vinegar together. Next gradually whisk in the oil very slowly so it emulsifies and thickens to mayonnaise consistency. Season and place in fridge until required.

Crack the crab claws and pick out all the white crab meat, pick through a few times to remove all the shell. Mix with a small amount of the mayonnaise until the right consistency check for seasoning.

Lemon confit
Peel 2 lemons keeping the strips as whole as possible, blanch them three times in separate pans of boiling water. Whilst blanching them, make a stock syrup from 30g of white wine vinegar and 30g of sugar reduce this down to a syrup and chill. Next slice the blanched lemon very thin and add to the syrup once the syrup is cold.

To serve
Place a spoonful of crab mayonnaise onto the pea panna cotta and flatten down, next arrange the popped garden peas, then the lemon confit strips, followed by the edible flowers or pea shoots. Finally add a small ball of the mango and Kikkoman dashi sorbet on the top of the panna cotta. Pipe dots of the lemon gel on top of the crab randomly and serve immediately.

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