Coffee Flavored Cream Urchin
Seductively silky sea cream set in a spiky nest garnished with a roll of coffee flavoured dice
60 min
Difficult
Here is what you need
Ingredients
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- pieces of sea urchin
- 4 g of butter
- 15 g of white onion
- 1 g of salt
- 45 g of potato
- 175 g of cream
- capsules of Master Origin India Grand Cru
- 0_25 g of agar
- small pair of scissors
- sauté pan
- mixer / blender
- vacuum bag
- siphon
- gas cartridges
- saucepan
Materials
- small pair of scissors
- sauté pan
- mixer / blender
- vacuum bag
- siphon
- gas cartridges
- saucepan
How to make !
- 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
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Coffee Flavored Cream Urchin
- 60 min
- Difficult
Materials
- small pair of scissors
- sauté pan
- mixer / blender
- vacuum bag
- siphon
- gas cartridges
- saucepan
Recommended Nespresso coffees
Ingredients
- pieces of sea urchin
- 4 g of butter
- 15 g of white onion
- 1 g of salt
- 45 g of potato
- 175 g of cream
- capsules of Master Origin India Grand Cru
- 0_25 g of agar
Inspirations
How to make !
- 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