- 300 g Hazelnut powder, fine
- 200g icing sugar
- 92.5 g egg whites, whipped frothy

1. Mix
- 92.5 g egg whites, whipped
- 300 g  sugar
- 100g water

2. Cook sugar and water to 116 C slowly, add egg white

3. Fold 1 and 2

4. Bake at 285F for 17 to 20 minutes



1 Crab shell with meat removed
1 Carrot
1 Celery Stock
1 onion
1 Garlic clove
1 tsp Tomato paste
3 Litres chicken stock
100 ml white vermouth
250 ml cream
1 Bay leaf
Olive Oil

1.  In a medium sauce pan add chopped crab bodies and 3 tbs of olive oil, cook for several minutes over medium heat, add onions, celery, carrots and garlic

2.  Cook for several more minutes, add tomato paste and place in 300 degree oven and bake for approximately 20 minutes ( or until tomato paste glazes all)

3.  Deglaze with white vermouth and burn off alcohol

4.  Add chicken stock and bay leaf, bring to a boil, skim and simmer for approximately ½ hour, strain thoroughly

5.  Reduce by 2/3,at this stage you make a decision weither or not to serve or save, you can freeze the stock for a later date or add cream and reduce by 2/3 again. Strain again, blend and foam. (at the Pear Tree we would foam this with a nitrous foamer but you can serve as is)