Whizz the crab, add puree, brandy and season. Add dash salt and pepper.

Slowly bring milk and cream to the boil.

Add gelatine and completely dissolve. Allow to cool slightly.

Add milk and cream mixture to crab mixture.

Pour into individual pots and put in fridge for a minimum 3 hours.

Turn out of pots on to small plates. Add passion fruit and bread to garnish.