Difficulty:[usr 2]
Soften the gelatin in cold water. Boil the milk. Put the egg yolks in a large saucepan. Add salt and pepper. Stir lightly. Put on low heat and pour the milk little by little over the eggs without stopping stirring and without boiling.
Squeeze the gelatin and add it to the milk and egg mixture. Mix well and let cool.
Meanwhile cook the crab claws. Immerse them in a pot of boiling salted water and count 10 minutes after the resumption of boiling. Drain the claws. Shell them and reserve the end of each claw.
Peel the avocados and lemon the pulp. Reserve 2 avocados for decoration. Mix the pulp of the other 4 avocados with salt, pepper and a few drops of tabasco. Add this purée to the egg cream.
Brush 6 ramekins with oil. Pour into the bottom of each a layer of avocado cream then a layer of crumbled crab meat, then finish with the avocado cream. Cover the molds with plastic wrap and place them in the refrigerator for 3 hours.
When ready to serve, unmold each terrine on a plate lined with lamb’s lettuce and a few reserved slices of avocado. Lay the reserved clip ends on each.
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