Red Pepper Fondant With Espelette Pepper, Crab and Broad Bean Salad, Saffron-flavored Ailloli

Red Pepper Fondant
Melt the butter in a saucepan. Add the onions and sweat until lightly colored.

Add the peppers and sauté 5 minutes over medium heat. Deglaze with white wine. Cook 2 minutes and reduce to a smooth purée in the blender.

Pass the mixture through a sieve to remove the particles and keep only the cream.

Soften the gelatine leaves in cold water. Wring out all the water and add to the warm purée. Set aside at room temperature. Meanwhile, whip the cream until it is half whipped. Add the Espelette pepper, salt and pepper and gently stir in the purée. Spread on a 1 cm (1?2 in.) deep baking sheet lined with cellophane wrap. Leave at least 3 hours in the refrigerator.

Crab and Broad Bean Salad
Blanch the broad beans 3 minutes in salted boiling water. Drain and cool.

Remove the skin from the beans and set aside. Cook the string beans 3 minutes (al dente) in salted boiling water.

Cut into 5 cm (2 in.) segments. Combine the broad beans, string beans and crab meat. Cover with fresh cream, lime juice, salt and pepper. Stir well and keep in refrigerator.

Saffron-flavored Ailloli
Mix the garlic and oil in the blender to obtain a mayonnaise texture. Heat the wine and saffron lightly to release all the flavor of the spice. Let cool and add to the garlic oil. Season with salt and pepper and set aside.

To Serve
Cut the red pepper fondant into the desired shape. Place pieces
of fondant in the center of individual plates and cover with salad. Garnish with a little ailloli and decorate with flower buds or fresh herbs.