Shimonita green onion mousse

Make Shimonita onion puree.
Cut the Shimonita green onions into thin, small pieces. Put the pot over high heat and melt the butter, add the Shimonita green onions and fry. Once the onion is soft, add salt, white pepper, and a broth to soak and simmer.

Simmer for about 30 minutes and then cook completely, then mix in a blender to make a smooth paste. Spread it in a mixer about 2-3 times.

Strain [2] using a liner to form a complete puree. Approximately 200g of the total amount is used. Place the puree you want to use in a bowl and place it in ice water to cool.

Put the fresh cream in another bowl and whisk with a whisk while pouring it over ice water. The guideline is to just let the corners disappear when lifted with a whipper. Add about 1/3 of the fresh cream to the puree in [3].

Mix gently with a rubber spatula and add the remaining fresh cream in two portions.

Make tomato sauce for toppings.
Place the tomato coulis in a bowl, add the seasonings and mix with a spoon.

Scoop the mousse from [5] with a large spoon and place it in a bowl. The spoon will be beautifully finished by heating it with boiling water or something similar. Place the slices of about 4g of crab per serving on top of mousse on a plate.

Pour it with tomato sauce from [6] and topped with herbs such as the flowers and shibletto if desired.