Sea Urchin Cappuccino with Dungeness Crab
For Cauliflower Purée:
Cook the tops of cauliflower in salt water until very soft. Strain and blend until very smooth in a blender. Cool down. Heat a little of the purée with the bloomed gelatin sheets and add back to the purée. Add whipping cream. Season to taste.
For Crab Salad:
Combine all ingredients and season to taste.
For Sea Urchin Foam:
Sweat shallots in butter. Add sea-urchin roe and flambé with cognac. Add lime juice and reduce by half. Add lobster stock and reduce by half again. Add cream and bring it up to boil. Add crème fraîche. Season to taste. Cool mixture slightly and then pour into a nitrous oxide whipped cream charger and charge with one charger.
Fill the cauliflower purée into the bottom of martini glasses. Add crab salad and finish with foam.
Champagne Nicolas Feuillatte Brut Rosé