Ginger Milk Curd, Shaved Green Lipped Abalone, White Tea and Seaweed Consommé

Green lipped abalone is one of my favourite ingredients, revered in Japan and China, and enjoyed for its texture more than its flavour. It has a somewhat chewy texture but the aim is to make the abalone tender while retaining just a little resistance. You can achieve this in one of two ways: by slicing the abalone very thinly and cooking it very briefly or by long, gentle cooking. Here I serve the abalone with a ginger-flavoured milk curd and a clean consommé flavoured with white tea and se