Satisfaction is guaranteed with this wonderful and very modern Crab Aspic with Grapefruit Mousse recipe. If you do not have a siphon, whip light cream instead of Crème fraîche and fold it into the cream cheese mixture.

Make the crab aspic: Mix the crab meat and cilantro together. Spoon the crab into the verrines. Heat the fish stock with the agar-agar and whisk well. Bring to a boil, making sure the agar-agar is fully dissolved. Pour over the crab, and refrigerate until the agar-agar is firm.

Make the grapefruit mousse: Soak the gelatin leaf in cold water and reserve. In a bowl, heat the cream cheese over a bain-marie until smooth, add the gelatin and heat until fully dissolved and incorporated. Remove from heat, whisk in the grapefruit juice, the fresh cheese, kefir and Crème fraîche. Mix well and season with salt and pepper to taste. Transfer to the siphon, add a gas cartridge and shake well. Refrigerate 1 to 2 hours.

Finish the verrines: Peel and dice the avocados, toss the pieces with the lemon juice. Place over the crab jelly and cover with the grapefruit mousse. Garnish with a cilantro leaf, and a dot of wasabi paste.

"Verrine" is the name a small appetizer or dessert served in a small glass. It is very popular in France.