This recipe is from the MasterChef Live event held in Sydney in December 2010.


  • Corn Custard

  • 8 cobs of corn

  • Gazpacho (almond)

  • 200g slivered almonds

  • 200g soaked bread

  • Sherry vinegar to taste

  • 150ml olive oil

  • Half clove garlic

  • 750ml water

  • Salt and pepper

  • Almond milk

  • 300g slivered almonds

  • 350ml cinzano bianco

  • 3 clove garlic

  • 10 peppercorns

  • 2L milk

  • Almond jelly

  • 400ml almond milk

  • 21/3 sheets of gelatinesoaked in cold water

  • Popcorn powder

  • Corn kernels

  • Clarified butter

  • Blue swimmer crab

  • 8 blue swimmer crabs

  • Other ingredients:

  • Almond oil

  • Avruga herring roe


  • Corn Custard:

  • 1.

    Shave corn off the cob close to the core, blend at high speed and passthrough fine sieve. Cook liquid in thermomix at 80c for 5 mins.

  • Gazpacho (almond):

  • 1.

    In thermomix blend almonds, bread, Olive oil and garlic until smoothpaste, slowly add water until desired consistency, season with sherry vinegar and salt & pepper. Pass through fine sieve.

  • Almond milk:

  • 1.

    Reduce bianco with the almonds peppercorns and garlic until dry, add milk and infuse on low heat for one hour, do not boil. Blend with stick blender and pass through fine sieve. Reserve in refrigerator until required.

  • Almond jelly:

  • 1.

    Soften gelatine in iced water, squeeze out excess water, warm 100ml almond milk and melt the gelatine. Whisk in the rest of the almond milk and set in fridge. Once set, place jelly in kitchen aid and whip on high until it looks like a meringue, set in a container 5–8cm deep. Refrigerate.

  • Popcorn powder:

  • 1.

    Heat clarified butter in pan, add corn kernels to cover the base of the pan, when first one pops cover with lid and keep pan moving, until corn has popped.

  • 2.

    In thermomix blitz popcorn on high speed till fine powder, season with fine salt.

  • Blue swimmer crab:

  • 1.

    Remove legs and back from crabs, remove filters and steam on 100* for 8mins. Cool quickly then remove the flesh from the shell.

  • To Serve:

  • 1.

    Place a dessert spoon of corn custard into the middle of a deep plate. Surround this with 2 tablespoons of crab flesh. Cover the crab with the almond gazpacho. Take a hot dessert spoon and take a rounded mound of almond jelly. Place it onto the middle of the other ingredients. Add a few drops of almond oil to the jelly and a heaped tsp of popcorn

  • 2.


  • 3.

    Serve a ½ teaspoon of Avruga to the side.

  • 4.


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