Crab & Pink Grapefruit

A Heston recipe, made it for Christmas and just want to make sure I don't forget in case of a repeat! I love the unlikely addition of truffle. I would not use pomelo because it is not as acidic as grapefruit.

300 gr white crab meat
120 gr home-made mayonnaise
chopped chives
tarragon leaves
maldon sea salt
truffle oil
1/2 pink grapefruit
chicory salad
1 avocado

pink grapefruit jelly
180 gr fresh pink grapefruit juice
1 tblsp sugar
1 tsp powdered gelatine

pink grapefruit vinaigrette
1/2 pink grapefruit
10 gr dijon mustard
20 gr white wine vinegar
60 gr grapeseed oil
chives
maldon sea salt
ground black pepper

1. jelly: make the grapefruit jelly by heating the grapefruit juice in a small pan over a medium heat and add the fructose, stirring until it is dissolved; sprinkle the gelatine into the pan and stir over a gentle heat until dissolved; strain the liquid into a clean shallow container and allow to set in the fridge; cut the jelly into 5 mm cubes and keep in the fridge until ready to serve
2. vinaigrette: take a pink grapefruit; peel then break in half, reserving half the segments. Squeeze the other half through a sieve into the bowl.  Mix the juice with mustard, vinegar and whisk together. Begin adding the grapeseed oil in a thin stream while whisking in order to form an emulsion.
3. salad: mix crab eat with mayo; finely chop herbs and add most of the chives and all of the tarragon into the bowl; season with salt; add small drizzle of truffle oil to mixture,
4. separate the reserved half of the pink grapefruit into segments and remove the pith; slice each segment in half lengthways, then each of these into about 8 pcs.
5. when ready to serve, dress the lettuce with the grapefruit vinaigrette and divide half of it between 4-6 glass bowl or glasses; add a layer of crab mixture followed by a layer of grapefruit jelly cubes, before adding another layer of lettuce; garnish with remaining chopped chives and grapefruit pieces to taste.