Sea Urchin Ravioli with Hibiscus Flower, Mango and Pineapple

By corlear

Ingredients

• For the seawater gelatin slices:
• 3/4 oz seawater
• 1/2 cup water
• 1 1/2 sheets gelatin (previously rehydrated in cold water)
• 1 tsp powdered agar-agar
• For the sea urchin yolks:
• 12 fresh sea urchins
• For the sea urchin ravioli:
• 8 seawater gelatin slices (see previous step)
• 40 sea urchin yolks (see previous step)
• For the hibiscus infusion:
• 21/2 cup water
• 11/2 oz dry hibiscus flowers
• For the hibiscus sorbet:
• 2 cups hibiscus infusion (see previous step)
• 1/2 sheet gelatin (previously rehydrated in cold water)
• pinch sorbet stabilizer
• For the hibiscus cloud:
• 1 cup hibiscus infusion
• 2 sheets gelatin (previously rehydrated in cold water)
• For the fennel oil:
• 1/2 cup sunflower oil
• 4 oz fresh fennel
• For the mango purée:
• 4 oz ripe mango
• For the diced tropical fruits:
• 4 oz mango
• 4 oz pineapple
• 1 lime
• 1/3 cup mango purée

Details

Servings 4

Preparation

Step 1

For the seawater gelatin slices:
1. Mix the two types of water and the powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat, remove from the heat and whisk.
3. Add the sheets of gelatin and dissolve in the liquid. Leave to rest for 2 minutes.
4. Choose a tray that is as flat as possible, with a low edge and which is heat resistant. It should be made out of wood.
5. Add the jellied liquid until it slightly covers the whole of the base. Quickly pour off any excess liquid.
6. Randomly move the left and right sides up and down until you have an even thin layer of gelatin.
7. Leave to set in the fridge for at least one hour.
8. Use a pastry cutter to cut it into 2¼" squares.

For the sea urchin yolks:
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.

For the sea urchin ravioli:
1. Drain the sea urchin yolks.
2. Place the 5 sea urchin yolks in the center of the gelatin slices.
3. Fold two opposite end of the gelatin slices over the sea urchin yolks and repeat the operation with the other two ends.

For the hibiscus infusion:
1. Bring the water to the boil in a pan. Add the dry hibiscus flower. Sir and remove from the heat.
2. Cover and leave to infuse for 5 minutes and sieve.
3. Keep the infusion for the hibiscus sorbet and the hibiscus cloud.

For the hibiscus sorbet:
1. Put 1¼ cup of the hibiscus infusion with the stabilizer in a pan. Heat to 186ºF. Add the gelatin. Mix well and add the rest of the infusion (1¼ cup).
2. Leave to stand in the fridge for the 12 hours.
3. Process in the sorbet maker and when it begins to thicken, switch off the cold position for approximately 2 minutes to whisk the sorbet.
4. Return to the cold position and process for 1 more minute.
5. Keep in the freezer, making sure that the temperature does not go under -36ºF

For the hibiscus cloud:
1. Place 1½ cup of the remaining infusion in the freezer at 34ºF.
2. Heat ¼ cup of infusion in a pan and dissolve the gelatin in it. Keep in the fridge.
3. When the ¼ cup begin to set, put it in a mixer bowl, which should be cold. Begin to whisk at a medium speed.
4. Gradually add the remaining infusion, which should be at approximately 34ºF, when the foam begins to form. It should not be frozen. Increase the speed.
5. Continue whisking until stiff peaks are formed.
6. Spread a 2" layer in a tray.
7. Place the cloud in the freezer to block the gelatin for a maximum of 2 minutes.
8. Leave to set in the fridge for at least 2 hours.

For the fennel oil:
1. Remove the leaves and blanche in boiling water for 5 seconds.
2. Plunge into iced water and drain.
3. Blend with the oil in the food processor. Use the back of the spoon to press the mixture through the sieve to obtain a thick fennel oil.

For the mango purée:
1. Peel the mango and remove the stone.
2. Blend in the food processor and sieve.

For the diced tropical fruits:
1. Peel the mango and the pineapple. do not use the heart of the pineapple.
2. Cut both fruit into 1/10" cubes and mix.
3. Add the previously prepared mango purée and mix in.
4. Grate the lime find and mix in.

Final Steps & Preparation:
1. Arrange the products in the following order in a row on a long dish:
- sea urchin ravioli
- a dessertspoon quenelle of diced tropical fruit
- another sea urchin ravioli
- a dessertspoon of hibiscus sorbet.
- finish with the hibiscus cloud on top of the quenelle sorbet and a similar amount of the sorbet.
2. Drizzle with the fennel oil.