Preparation
Step 1: Prepare the ingredients
- Hibiscus jelly: Soak the hibiscus flowers for 48 hours in cold water. Strain and bring the infusion to the boil with the sugar, add the vegetable gelling agent, bring to the boil again and set aside.
- Peel the vine tomatoes, keeping the tail with the stalk, then hollow them out on the side opposite the stalk. Keep in the fridge.
- Crumble the crab meat, mix it with the diced green apple, the chopped chives, the diced ginger and the grated lemon zest. Bind everything with the mayonnaise. Add the diced avocado then garnish the tomatoes from below and set aside in the fridge.
Step 2: Finishing and presentation
- Glaze the cold tomatoes with the jelly heated to 80°C.
- On a plate, arrange the love tomatoes.