For the abalone
1 kg of Japanese abalone, with shell, sliced
2 tablespoons of virgin olive oil
2 1/2 teaspoons of sugar
1 star anise
1 piece of cinnamon stick
2 cloves
For the whipped cream
1 cup of grated coconut
1 cup of coconut milk
1/2 cup of sugar
1 tablespoon of unflavored gelatin
1 cup of heavy cream
2 egg whites
Coconut flakes for decoration
For the abalone
1 kg of Japanese abalone, with shell, sliced
2 tablespoons of virgin olive oil
2 1/2 teaspoons of sugar
1 star anise
1 piece of cinnamon stick
2 cloves
For the whipped cream
1 cup of grated coconut
1 cup of coconut milk
1/2 cup of sugar
1 tablespoon of unflavored gelatin
1 cup of heavy cream
2 egg whites
Coconut flakes for decoration
Prepare the abalone
In a bowl, sprinkle the abalone with olive oil and let it soak in water for one day to another
Drain, pat dry well and poke with a fork
Cover with boiling water and let it rest for 10 minutes
In a pot, bring 2 cups of water and sugar to a boil, stirring until dissolved
Add the spices and simmer for 15 minutes
Join the sliced abalone and cook for 10 minutes at high heat or until tender, but not too soft (you can keep them in the refrigerator, in an airtight container, for one week)
Prepare the whipped cream
In a bowl, combine the coconut, coconut milk, and sugar. Reserve
In a refractory dish with gelatin, pour 1/2 cup of cold water and let it hydrate for a few minutes
Bring to a boil in a water bath, stirring until completely dissolved
Join the gelatin and heavy cream to the coconut mixture
Place the bowl over a container with water and ice to obtain the consistency of raw egg whites
In an electric mixer, beat the egg whites until fluffy and add to the cream
Distribute in 6 individual cups and let it chill
Decorate with coconut flakes and serve with abalone.
