Sea Urchin Mousse With Ginger Vinaigrette Recipes

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SEA URCHIN MOUSSE WITH GINGER VINAIGRETTE



Sea Urchin Mousse with Ginger Vinaigrette image

Categories     Condiment/Spread     Milk/Cream     Fish     Ginger     Appetizer     Chill     Gourmet     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 first-course servings

Number Of Ingredients 17

For mousse
1/2 teaspoon unflavored gelatin (from 1 envelope)
1/2 cup cooled vegetable broth
1 (4-oz) tray uni (sea urchin roe)
1 large egg yolk
1/4 teaspoon salt
1/2 teaspoon fresh lemon juice
Pinch of cayenne
1/3 cup chilled heavy cream
For vinaigrette
2 teaspoons finely grated (with a rasp) peeled fresh ginger
2 teaspoons fresh lemon juice
1/8 teaspoon salt
3 tablespoons mild extra-virgin olive oil (preferably French)
Garnish: chopped chives and thinly sliced cucumber
Special Equipment
an instant-read thermometer

Steps:

  • Make mousse:
  • 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 add broth mixture, whisking. Return to saucepan and cook over moderately low heat, stirring constantly, until it registers 170°F on thermometer, 2 to 3 minutes. (Do not let simmer or egg will curdle.) Transfer mixture to a bowl set in a larger bowl of ice and cold water. Let stand, stirring occasionally, until mixture is cold and the consistency of raw egg whites, about 10 minutes.
  • Beat cream with an electric mixer until it just holds soft peaks, then fold cream into uni mixture gently but thoroughly. Chill, covered, until set, about 1 hour.
  • Make vinaigrette while mousse chills:
  • Press hard on ginger in a small fine-mesh sieve set over a small bowl to extract 1 teaspoon juice (discard solids), then whisk in lemon juice and salt. Add oil in a slow stream, whisking until emulsified.
  • To serve:
  • Spoon 1/4 cup mousse onto each of 6 plates, then drizzle with some vinaigrette.

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