Dashi Jelly and Abalone Pearl

• 1 × 250 g (9 oz) Live Green Lipped Abalone
• Coarse Sea Salt
• 750

Place the live abalone into an iced water bath for 20 minutes, then remove. Shuck the abalone using a large kitchen spoon. Remove all the organs and guts and, with a sharp pair of scissors, trim off the hard external lip. Lightly scrub the abalone meat with coarse sea salt under running water for 1 minute.

To make the dashi stock, put the mineral water in a small saucep