INGREDIENTS FOR 4 PEOPLE
Break up the goat cheese in a bowl with a fork. Add the cream and blend until it turns into a smooth cream.
In another bowl, whisk the egg white with a little salt until it forms stiff peaks.
Cut the gelatine sheets into little squares and put them in a small pot covered with water and leave them to soak. Then put them on low heat until they dissolve, continuously stirring and without letting it boil. Once they have dissolved, add them to the cream in the first bowl.
Chop the crab salad into very small pieces. Stir the whisked egg white and the crab salad into the cream, trying to move it as little as possible so you don’t knock out the air.
Cover the base of the individual moulds with aluminium foil to make sure they don’t stick and then fill them with the mixture.
Lastly, put it in the fridge and leave for at least 5 hours.