6 Sea Urchins from Hokkaido
Cauliflower mousse:
300g Cauliflower
3g Gelatine sheets
1 Ltr Milk
200g Cream
‘Seaweed’ Waffle:
50g Spinach Leaves
20g Organic Egg Whites
20g Nori sheets
20g All Purpose Flour
5g Unsalted Butter
0.5g Fine Sea Salt
Lobster consommé:
1x500g Blue Lobster
1/2 stem Celery
1/4 Ltr Dry White Wine
1 pc Vine Ripened Italian Tomato
1 pc White onion
1 Ltr Chicken Stock
1 tbs Olive Oil
20 cl Cognac VSOP
12 g Gelatine sheets
Garnish:
40 g Caviar
1 Gold Leaf
50 g Dulce seaweed
Lobster consommé:
Heat the olive oil, add the lobster and colour golden brown. Add the vegetables, sweat till all juices are evaporated, deglaze with the brandy. Add the white wine and reduce till syrupy consistency.
Add the chicken stock and boil. Keep under the boiling point and simmer for 20 minutes. Take off the stove and leave to set for 30 minutes. Reheat 1 litre and resolve the gelatine. Cool down delicately over ice till the gelatine starts to set.
Cauliflower mousse:
Boiled the cauliflower in the salted milk, until the cauliflower is well cooked and fondant. Mix the cauliflower in a blender till a smooth consistency. Take 100g of cauliflower puree, heat and resolve the gelatine, cool down delicately over ice till the gelatine starts to set. Whip half the cream with a pinch of salt, then incorporate the half whipped cream and mix delicately. Check the seasoning and justify with salt if needed.
Seaweed waffle:
Blanche the spinach leaves in salted boiling water. Cool down in ice water, squeeze out the excess water. Mix the spinach & Nori in a blender till a smooth consistency, then pass through the sieve.
Mix all the ingredients and add the butter mix till smooth. Preheat the oven at 180 degrees Celsius & bake for 8 minutes till crispy, cool & serve.
Montage sea urchin:
Place 2 1/2 of sea urchin tongues in the centre of the cooled shells. Cover with a 1/2 sphere of 30mm of cauliflower mousse. Cover each with 2 tbsp of almost set Jell-O. Place in the refrigerator for 1 hour to set
To serve:
Place the sea urchin shell on shaved ice, garnish with the Dulce seaweed, garnish each sea urchin with a quenelle of 10g caviar and add the gold leaf on top. Serve the crispy waffle on the side.
Source: RICHARD EKKEBUS, DIRECTOR OF CULINARY OPERATIONS AND F&B Mandarin Oriental, Hong Kong