Cornish crab cocktail with avocado and sweetcorn sorbet

Method

1. For the sweetcorn sorbet: put the sweetcorn and its brine in the bowl of a food processor and process until smooth. Pass the purée through a fine sieve.

2. Taste the mixture and add a pinch of sugar and a pinch of salt, if necessary. Put the puree in an ice cream machine and churn, following the manufacturer's instructions, until it reaches the consistency of sorbet, then freeze.

3. For the avocado puree: put the avocado in the bowl of a food processor and process until smooth. Season with the lime juice and a pinch of sea salt and freshly ground pepper. Transfer to a bowl, cover and chill.

4. Combine the crabmeat with the mayonnaise in a bowl and season with the lemon juice and a pinch of sea salt and freshly ground black pepper.

5. To serve, spoon the avocado purée into martini glasses. Add a layer of crab mixture and top with a quenelle (see Cook's note below) of sweetcorn sorbet. Garnish with caviar.