Sea Urchin Mousse with Ginger Vinaigrette

Sea Urchin Mousse with Ginger Vinaigrette
Photo by Mikkel Vang

Ingredients

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

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...

View full recipe at Epicurious

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