Uni Oursinade

Adapted by StarChefs.com
May 2012
Yield: 10 servings


Uni Froth
1/3 cup medium grain white rice
3 whole eggs
1 egg yolk
2 ounces unsalted butter
1 cup Vana (broken sea urchin roe )
kosher salt
freshly ground black pepper
Kanten Sheets
1 cup vegetable nage
1 teaspoon powdered gelatin
To Assemble and Serve
20 pieces U15 shrimp headed, peeled, and cleaned
4 cups vegetable nage
1 cup sour cream
2 shallots thinly minced
½ lemon juiced
2 teaspoons chives thinly sliced
10 sprigs chervil
10 whole pieces sea urchin


For the Uni Foam:
Cook the rice in nage at low heat, simmering covered for 30 minutes until it retains a pudding-like consistency. Pour the pudding into a blender and process at high speed, incorporating the eggs, egg yolk, butter, and urchin at the end. Blend until very smooth, then season.

In a bowl over a simmering, whisk the mixture until warm enough so that the eggs are cooked. Do not overcook, or the eggs will scramble. Place into an iSi whipper and reserve at 160°F.

For the Kanten Sheets:
Bring the nage to a boil, then whisk in the gelatin for 1 minute over medium heat. Pour into ½-sheet pan and refrigerate until firm. Cut into 1½-inch-by-2½-inch sheets.

To Assemble and Serve:
Place cold nage in a medium-size pot and add the shrimp. Heat over low flame until simmering, then remove shrimp. Whip sour cream with shallots, chives, lemon juice, salt, and pepper.

Shake the iSi whipper before serving, then foam the oursinade into a soup plate. Place a tablespoon of sour cream in center, 2 shrimp on top, and encase a tongue of sea urchin between two Kanten Sheets. Garnish with chervil.