Sea Urchin Mousse with Ginger Vinaigrette

Ingredients

• 3 tablespoons mild extra-virgin olive oil (preferably French)
• 1 cayenne
• 1 4-oz tray uni (sea urchin roe)
• 2 teaspoons fresh ginger
• ½ teaspoon unflavored gelatin
• ¹/₈ teaspoon salt
• 2 teaspoons fresh lemon juice
• + 8 more ingredients
• • ¹/₃ cup heavy cream
  • ½ teaspoon fresh lemon juice
  • ¼ teaspoon salt
  • 1 large egg yolk
  • ½ cup vegetable broth
  • cucumber
  • chives
  • 1 instant-read thermometer

Sprinkle gelatin over broth in a small saucepan and let stand 1 minute to soften, then cook over moderate heat, stirring, until dissolved, 1 to 2 minutes. Force uni through a fine-mesh sieve into a bowl, scraping bottom of sieve occasionally. Whisk in yolk, salt, lemon juice, and cayenne, then ad...

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