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Crab and Avocado Charlotte

From Feature Story - Latitudes Restaurant
Serves 4

Ingredients:
2 pieces haas avocados
6 oz. crabmeat
1 bunch fresh coriander
1 lemon
4 fl. oz. curry oil
salt

Curry Oil:
3 fl. oz. grape seed oil
1 tablespoon curry powder
½ tablespoon curcuma spices
Pinch of Cayenne pepper

Mayonnaise:
1 egg yolk
1 teaspoon curry
½ tablespoon mustard
11.8 fl. Oz grape seed oil

Dressing:
3 fl.oz. 25 year old balsamic vinegar
2 leeks cut in julienne
chervil leaves

Preparation:
Curry Oil -
1. Place the grape seed oil in a medium saucepan with the curry powder and teh curcuma spices.
2. Add a pinch of Cayene pepper, heat up to 122 F.

Mayonnaise Sauce:
1. Toss together the eggs, mustard, the salt and pepper.
2. Incorporate slowly the oil and finish with the curry.

The Avocado

1. Peel the avocado and mash it with a a fork. Add in a dash of lemon juice to prevent decoloration. Season and incorporate the curry oil and the finely chopped coriander.
2. Place the mayonnaise in a bowl and add in the curry powder, the lemon juice and the salt.
3. Fill 2/3 of a circular mould with the avocado puree. Top with the mixture of crab meat, remove the mould, place on the top of the leek julienne and decorate with chervil. Dress with the curry oil and balsamic vinegar.