| Method
For Mango Jelly:
Dissolve gelatin in warm water and set aside, keep warm. Mix mango
puree with a ¼ of a cup of white balsamic vinegar. Season
with salt, pepper and sugar to taste. In a bowl, mix dissolved
gelatin with the mango puree mixture. Equally distribute diced
mango onto presentation plates. Top the diced mango with enough
mango jelly to cover them and chill overnight.
Method
For Simple Vinaigrette:
Add ½ cup of extra virgin olive oil to ¾ of a cup
of white balsamic vinegar. Mix and season with salt and pepper
to taste.
Method
For Oven Dried Tomatoes:
Season quartered Roma tomatoes with salt & pepper. On lightly
oiled cookie sheet, place tomatoes in oven at 150-200° for
2-3 hours or until sponge like in texture. Remove from oven.
For
Plate Presentation:
Toss Frisée lettuce and dried Roma tomatoes lightly with
vinaigrette, place on top of mango jelly. Toss crabmeat lightly
with vinaigrette, lemon juice, salt and pepper; place on top of
the lettuce.
Yield: 4 portions
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