L’Oursin En Gelee De Citronnelle
Ingredients
Sea Urchin Foam:
100 g sea urchin
200 g heavy cream
150 g langoustine stock
2 gelatin sheets
Lemon Gelee:
1 kg lemon pulp and peel
180 g yuzu juice
300 g sugar
1.2 L water
250 g lemon grass
40 g ginger
3 gelatin sheets (for 400 grams of liquid)
Fennel Purée:
3 fennel bulbs
5 g fennel seeds
1 garlic clove
120 g pastis
200 g heavy cream
Other Ingredients:
Fresh Uni
Lemongrass
Shiso
Lime zest
Finihon
Method
For the sea urchin foam: Warm up the langoustine stock. Bloom gelatin and then stir it into the stock. Purée the cold heavy cream with the sea urchin. Strain through a chinois and throw the mixture in a whipping siphon with two charges.
For the lemon gelee: Bring water, lemongrass, ginger, and sugar to a boil. Add lemon to the mixture and steep for 10 minutes. Pass through a chinois and add yuzu juice. For 400 grams of liquid, add three sheets of gelatin to the mixture.
For the fennel purée: Sweat the fennel with the seeds in a little oil or butter. Add garlic and pastis. Cook down until liquid has evaporated. Add cream and cook until fennel is soft. Then purée and strain.
To plate: Put 20 ounces of fennel purée in the sea urchin cup. And 15 grams of the lemon gelee. Add the sea urchin foam. Finish off with a spoon of caviar and plate with fresh uni, lemongrass, shiso, lime zest and finihon. Bon appétit!