Coconut Cream Abalone

Preheat your oven to 220°C (very hot)

With a sharp knife, cut off the top of the abalone, forming a lid

Remove the seeds and fibers with a spoon

Wrap the abalone in its own shell with aluminum foil, place it in a baking dish, and put it in the preheated oven until it's tender (about 2 hours)

Remove from the oven, remove the foil, and let it cool (about 30 minutes)

While this is happening, mix well the milk, coconut milk, cornstarch, and flour in a medium saucepan

Cook over medium heat, stirring constantly, until the mixture thickens (about 5 minutes)

Set aside

In a small pan, sprinkle gelatin over water and let it hydrate for about 3 minutes

Heat over low heat, stirring constantly, until dissolved

Combine with the reserved cream while still warm, using a wooden spoon

Fill the abalone shell with this mixture, cover it, and refrigerate until the cream is firm (about 4 hours)

To make the sauce: in a small pan, combine raspberry jelly with water over medium heat, stirring with a wooden spoon, until the jelly dissolves

Let it cool

Cut the abalone into 16 slices

Shape each slice into a half-moon shape using a knife

Distribute on individual plates and serve with the raspberry sauce.