Textured Sea Urchin

By corlear

Ingredients

• For the sea urchin yolk and juices:
• 8 sea urchins
• For the sea urchin foam:
• 3 1/2 tbsp sea urchin yolk (see previous step)
• 1 1/2 cup sea urchin juices (see previous step)
• 1/4 cup single cream (35% fat)
• 1 sheet gelatin (previously rehydrated in cold water)
• 1 2-pint ISI foaming canister
• 1 N2O cartridge
• For the sea urchin gelatin:
• 1/2 cup sea urchin juices (see previous step)
• 1/2 sheet gelatin (previously rehydrated in cold water)

Details

Servings 4

Preparation

Step 1

For the sea urchin yolk and juices:
1. Drop the live sea urchins into boiling water for approx. 10 seconds.
2. Use a pair of scissors to make a circle to open the base, around ¾" from the mouth. Strain the sea urchin juices through a sieve.
3. Use a knife to remove the yolks from all the sea urchins and place them in the sieved juices. Keep 24 large sea urchin yolks to use to assemble the cup.

For the sea urchin foam:
1. Heat ¼ of the sea urchin juices and dissolve the gelatin.
2. Remove from the heat and mix with the rest of the sea urchin juices, add the sea urchin yolks. Fold in the cream.
3. Strain and fill the canister using a funnel.
4. Foam and leave to rest in the fridge for 2 hours.

For the sea urchin gelatin:
1. Heat a quarter of the ¼ sea urchin juices and dissolve the gelatin in it.
2. Remove from the heat and mix with the rest of the juices.
3. Divide the gelatin between the cocktail glasses and leave to set in the fridge for at least 3 hours.

Final Steps & Preparation:
1. Drain the sea urchin yolks and put 5 or 6 yolks on the sea urchin gelatin.
2. Top with the sea urchin foam.