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Sea Foam and Sea Urchin Panna Cotta

Prep Time
1h
Cook Time
30 min
Yields
24 servings

With a delicate flavour and melt-in-your-mouth texture, this seafood panna cotta is a unique savoury version of the classic dessert.

Courtesy of Artscience Culture Lab & Cafe in Cambridge, Massachusetts.

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ingredients

Sea Urchin Panna Cotta

200
gram sea urchin roe
¾
cup fumet
2
tbsp mirin (sweet rice wine)
¼
cup white soy sauce
¼
cup verjus
8
sheets gelatin
2
cups heavy cream
2
cups milk
Large pinch saffron
2
tbsp yuzu juice (Japanese citrus fruit)
1 ½
tbsp salt
2
tbsp milk powder

Huitlacoche Pudding

150
gram huitlacoche
550
gram water
100
gram granulated sugar
25
gram sea salt
5
gram black garlic
9
gram agar agar

Sea Foam

2
tbsp dried arame or seaweed
1
cup hot water
1
cup verjus
1
tsp soy lecithin

Assembly

1
portion panna cotta
1
tsp puffed amaranth seed
¼
tsp kaffir lime leaf powder
½
cup micro greens
¼
tsp lemon juice
½
tsp olive oil
1
tsp huitlacoche pudding
2
tbsp sea foam
8
- 10 corn shoots
1
pinch chili threads
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directions

Step 1

Combine urchin roe, fumet, mirin, white soy, and verjus in glass blender jar and puree. Soak gelatin sheet in ice water for 15 minutes. Add urchin mixture, heavy cream and milk to medium pot and heat slowly to a simmer. Add yuzu, salt, and milk powder and whisk. Whisk in gelatin.

Step 2

Strain mixture and then portion into flexible molds. Refrigerate for 30 minutes. Once firm remove panna cottas from molds and place in bowls.

Step 3

Add huitlacoche, water, sugar, salt and black garlic to a medium sauce pan; bring to a boil. Whisk in agar agar and let simmer for about 2-4 minutes. Add mixture to blender and puree until smooth. Pour mixture onto metal baking sheet and refrigerate for about 30-45 minutes until set.

Step 4

Once set, remove huitlacoche from refrigerator and cut into medium sized cubes about 1 inch (3 cm). Add huitlacoche cubes to blender and puree on high speed until smooth; if you need to add water to get the puree moving, you might add 1 teaspoon (5 mL) at a time. Once smooth, pass the puree through a fine mesh strainer. Set aside for assembly.

Step 5

Soak arame in hot water for 30 minutes, then strain. Add verjus, arame liquid, and soy lecithin to blender and mix on medium speed until bubbles form.

Step 6

Unmold panna cotta and place in the bottom of a high sided bowl. Sprinkle puffed amaranth and lime leaf powder on top of panna cotta.

Step 7

Toss micro greens with lemon juice and olive oil and place in a circle around the panna cotta.

Step 8

Add huitlacoche pudding to a small squeeze bottle and add small dots to the top of the panna cotta.

Step 9

Push stems of corn shoots into panna cotta and then garnish on top of the corn shoots with the chili threads.

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