Dashi Sea Urchin Panna Cotta | Smoked Sea Urchin & Crème Fraîche,
Passmore Ranch Caviar, Tide Pool Scape
By Chef Andrew Spurgin. Follow him on his Website, Facebook, Twitter, and Instagram.
Tool used: PolyScience Smoking Gun
INGREDIENTS
- Sea Urchin (10-12 tongues per two cups of liquid) *available at Catalina Offshore Products
- Strauss Family Creamery Milk & Cream
- Rishiri Kombu
- Dried Shiitake Mushrooms
- Bonito Flakes
- Red Boat N40º or N50º Fish Sauce
- Ponzu Sauce to taste
- Silver Gelatine (170 Bloom)
- PolyScience Classic Smokehouse Applewood Chips
- Whole Egg Shells
- Unpasteurized Marugoto Shibori sudachi juice (or use fresh yuzu or a good brand of yuzu juice)
- Black Cyprus Salt
- Fresh Origins’ Sea Grass
- Passmore Ranch Caviar
DIRECTIONS
Uni Dashi
- Run sea urchin* through a tamis (ratio about 10 to 12 tongues per two cups of liquid) and reserve.
- To Strauss Family Creamery Milk & Cream, add rishiri kombu and soak in the dairy for up to 24 hours (cut slits into kombu to increase surface area). Add dried shiitake (cut in ½) and simmer for 30 mins. Add bonito flakes, allow to soak until infused (about 10 minutes or so). Add Red Boat N40º or N50º fish sauce to bump up umami. Add ponzu to taste.
- Strain “dashi” through fine sieve and cheesecloth. Add bloomed gelatin sheets (1.25% by weight) whilst dairy is hot, but don’t boil. When slightly cooler add reserved sea urchin liquid. Pour into capped and cleaned eggshells and chill.
DIRECTIONS
Smoked Sea Urchin
- Smoke grade A San Diego sea urchin with PolyScience Smoking Gun & applewood chips in a lidded container. Let the tongues sit in the smoke for 5 minutes. Use one per eggshell.
DIRECTIONS
Sudachi Crème Fraîche
- Thin crème fraîche with unpasteurized Marugoto Shibori sudachi juice (or use fresh yuzu or a good brand of yuzu juice), you may need to add some milk, depending how thick your crème fraîche is.
TO PLATE
Black Cyprus Salt – Sea Rock – Kelps – Fresh Origins’ Sea Grass – Passmore Ranch Caviar.
