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.
Sea Urchin Panna Cotta
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.
Strain mixture and then portion into flexible molds. Refrigerate for 30 minutes. Once firm remove panna cottas from molds and place in bowls.
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.
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.
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.
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.
Toss micro greens with lemon juice and olive oil and place in a circle around the panna cotta.
Add huitlacoche pudding to a small squeeze bottle and add small dots to the top of the panna cotta.
Push stems of corn shoots into panna cotta and then garnish on top of the corn shoots with the chili threads.