Coffee Flavored Cream Urchin

Here is what you need

Delicately open the sea urchins using a small pair of scissors
Remove the "tongues" and clean the shells well
Melt the butter in a sauté pan and sauté the chopped onions, add salt, the potatoes cut into small cubes and pour in the cream
Cook over low heat for 15 minutes
Pour the mixture into a blender and mix until you obtain a smooth cream
Uncap and recover the ground coffee in a Master Origin India capsule, wrap it well in a piece of cloth tied tightly with string
Put the cream in a vacuum bag with the cloth wrapped coffee and raise the temperature to 55° C for 45 minutes to properly infuse the cream
Put it through a cheesecloth and fill a siphon with Chantilly with two gas refills
Keep warm
At the same time, make 4cl of Master Origin India coffee with the last capsule
Heat half the coffee in a saucepan and bind with agar, remove from the heat, mix with the rest of the coffee and put it on a small plate and chill
Once the preparation has gelled, cut into small cubes ½ cm square
Finish:
Put the sea urchin "tongues" back in each shell, putting a few cubes of coffee jelly in each one and then fill the urchins with the coffee infused cream
Serve immediately