Shimonita green onion mousse

Make the Shimonita leek puree.
Thinly slice the Shimonita leek. Melt the butter in a pot over high heat, then add the Shimonita leek and sauté. Once the leek has softened, add salt, white pepper, and enough bouillon to cover the onion, and simmer.

Simmer for about 30 minutes until fully cooked, then blend into a smooth paste. It's best to blend in 2-3 batches

Strain [2] through a sieve until it becomes a perfect puree. Use about 200g of the total amount. Place the amount of puree you want to use in a bowl and chill it in ice water

Put the cream in another bowl and whisk it over ice water until the peaks disappear when you lift the whisk. Add about 1/3 of the cream to the puree from [3]

Mix lightly with a rubber spatula, then add the remaining cream in two additions in the same way

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

Scoop the mousse from [5] into a serving dish using a large spoon. Warming the spoon in hot water will give it a beautiful finish. Place about 4g of shredded crab meat (for one serving) on ​​top of the mousse on the plate

Pour the tomato sauce from [6] over the dish and top with herbs such as shiso flowers or chives, if desired