Jellied Sea Urchin with Sake and Rice Vinegar, Rice Cream with Coffee
Waves of clean and exotic flavours richly emerge through sea-inspired creamy textures
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Difficult
Here is what you need
Ingredients
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- For the jelly sake
- 750 g of sole bones
- 30 cl of sake
- 3 cl of rice vinegar
- 50 g of white mushrooms
- 4 g of salt
- gelatin sheets
- For the bavarian urchin
- 130 g of urchin tongues
- 3 cl of urchin juice
- 350 g of whipped cream
- sheets of gelatin
- salt and pepper
- For the parsley puree
- bunches of parsley
- 5 cl of chicken stock
- salt and freshly ground pepper
- For the seaweed biscuits
- 25 g of softened butter
- 25 g of flour
- 25 g of egg white
- 5 g of parsley puree
- pulverized seaweed (nori and sea lettuce)
- fine salt
- For the cream of rice
- 100 g of basmati rice
- 10 cl of whole milk
- 50 g of whipped cream
- 5 g of sherry vinegar
- 2 g of coffee
- salt and freshly ground pepper
- Finishing and presentation
- urchins
- 1/2 cucumber
- sheets of nori seaweed
- 1/2 bunch of chervil
- 1/2 bunch of dill
- saucepan
- sieve
- bowl on ice
- kitchen towel
- mixer
- small scissors
- mocha spoon
Materials
- saucepan
- sieve
- bowl on ice
- kitchen towel
- mixer
- small scissors
- mocha spoon
How to make !
- For the jelly sake
- Crush the sole bones and put them in a saucepan
- Cover them with water and pour sake, rice vinegar and add the sliced white mushrooms
- Season and cook for 20 minutes over low heat, skimming regularly
- Strain through a seive and allow to gel in the refrigerator
- For the bavarian urchin
- Pass the urchins through a sieve
- Collect the juice from the sea urchins and heat slightly adding the previously soaked gelatin then mix with the sea urchin tongues
- Gently fold in the whipped cream, season and set aside in a bowl on ice
- For the parsley puree
- Wash and peel off the parsley leaves from their stems
- In a saucepan of boiling salted water, blanch the leaves of parsley and cool immediately in ice water to keep the green chlorophyll
- Drain and press hard in a kitchen towel
- Mix and pass through a fine sieve
- Melt the parsley with the chicken stock
- Season
- Refrigerate
- For the seaweed biscuits
- In a bowl mix the chlorophyll parsley with butter cream
- Add egg whites and the sifted flour
- Add salt and powdered algae
- Spread the batter with a spatula in a nonstick baking mould 5 cms in diameter
- Bake in a preheated oven at 180 degrees for 23 minutes
- Take them out and set aside in a warm place
- For the cream of rice
- Cook the rice in 40 ml water and coffee for 20 minutes
- Mix and put through a sieve, recovering 20 cl
- Cool
- Add milk, whipped cream, a dash of sherry vinegar and adjust the seasoning
- Emulsify with an immersion blender to get a nice foam
- Set aside in a bowl on ice
- Finishing and presentation
- Using small scissors, open the sea urchins
- Gently remove the tongues with a mocha spoon and wash under running cold water
- Peel and cut the cucumber slices so they are 8 cm in length, 2 cm wide and 2 cm in height; place a layer of cucumber; add a layer of Bavarian about mid way and place a sheet of nori seaweed over this
- Allow to cool for one hour
- Unmold the frames on cold plates and arrange the sea urchin tongues, garnishing with a few sprigs of chervil and dill
- Emulsify the rice cream and place a nice mound of foam on it
- Place the biscuit on the side of the plate
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Jellied Sea Urchin with Sake and Rice Vinegar, Rice Cream with Coffee
- -
- Difficult
Materials
- saucepan
- sieve
- bowl on ice
- kitchen towel
- mixer
- small scissors
- mocha spoon
Recommended Nespresso coffees
Ingredients
- For the jelly sake
- 750 g of sole bones
- 30 cl of sake
- 3 cl of rice vinegar
- 50 g of white mushrooms
- 4 g of salt
- gelatin sheets
- For the bavarian urchin
- 130 g of urchin tongues
- 3 cl of urchin juice
- 350 g of whipped cream
- sheets of gelatin
- salt and pepper
- For the parsley puree
- bunches of parsley
- 5 cl of chicken stock
- salt and freshly ground pepper
- For the seaweed biscuits
- 25 g of softened butter
- 25 g of flour
- 25 g of egg white
- 5 g of parsley puree
- pulverized seaweed (nori and sea lettuce)
- fine salt
- For the cream of rice
- 100 g of basmati rice
- 10 cl of whole milk
- 50 g of whipped cream
- 5 g of sherry vinegar
- 2 g of coffee
- salt and freshly ground pepper
- Finishing and presentation
- urchins
- 1/2 cucumber
- sheets of nori seaweed
- 1/2 bunch of chervil
- 1/2 bunch of dill
Inspirations
How to make !
- For the jelly sake
- Crush the sole bones and put them in a saucepan
- Cover them with water and pour sake, rice vinegar and add the sliced white mushrooms
- Season and cook for 20 minutes over low heat, skimming regularly
- Strain through a seive and allow to gel in the refrigerator
- For the bavarian urchin
- Pass the urchins through a sieve
- Collect the juice from the sea urchins and heat slightly adding the previously soaked gelatin then mix with the sea urchin tongues
- Gently fold in the whipped cream, season and set aside in a bowl on ice
- For the parsley puree
- Wash and peel off the parsley leaves from their stems
- In a saucepan of boiling salted water, blanch the leaves of parsley and cool immediately in ice water to keep the green chlorophyll
- Drain and press hard in a kitchen towel
- Mix and pass through a fine sieve
- Melt the parsley with the chicken stock
- Season
- Refrigerate
- For the seaweed biscuits
- In a bowl mix the chlorophyll parsley with butter cream
- Add egg whites and the sifted flour
- Add salt and powdered algae
- Spread the batter with a spatula in a nonstick baking mould 5 cms in diameter
- Bake in a preheated oven at 180 degrees for 23 minutes
- Take them out and set aside in a warm place
- For the cream of rice
- Cook the rice in 40 ml water and coffee for 20 minutes
- Mix and put through a sieve, recovering 20 cl
- Cool
- Add milk, whipped cream, a dash of sherry vinegar and adjust the seasoning
- Emulsify with an immersion blender to get a nice foam
- Set aside in a bowl on ice
- Finishing and presentation
- Using small scissors, open the sea urchins
- Gently remove the tongues with a mocha spoon and wash under running cold water
- Peel and cut the cucumber slices so they are 8 cm in length, 2 cm wide and 2 cm in height; place a layer of cucumber; add a layer of Bavarian about mid way and place a sheet of nori seaweed over this
- Allow to cool for one hour
- Unmold the frames on cold plates and arrange the sea urchin tongues, garnishing with a few sprigs of chervil and dill
- Emulsify the rice cream and place a nice mound of foam on it
- Place the biscuit on the side of the plate