Laura Flippin
Sea Urchin with Licorice, White Chocolate & Yuzu from Dominique Crenn
magnify Click image to view more.

Sea Urchin with Licorice, White Chocolate & Yuzu

Atelier Crenn, San Francisco, Dominique Crenn - December 2013

Licorice stock:

  • 3 1/2 Tbsps. (50g) liquid glucose
  • .7 oz. (20g) licorice root stick
  • 1/8 tsp. (1g) salt
  • 2 1/2 cups (600ml) water
  1. Place all ingredients in a vacuum-sealable plastic food bag; vacuum seal.

  2. Bring a pot of water to a simmer; add bag; cook 1 hour; remove bag from water; reserve.

Licorice consommé:

  • 1/8 tsp. (.9g) xanthan gum

Blend 2/3 cup (150g) licorice stock and xanthan gum in a blender; add remaining 2 cups (450g) stock; blend on medium-low 3 minutes; pour into hotel pan; cover with plastic wrap; let stand 5 hours; reserve.

White chocolate stock:

  • 5 oz. (140g) white chocolate
  • 1/4 tsp. (1.5g) salt
  • 2 cups plus 1 Tbsp. (500ml) water
  1. Place all ingredients in a vacuum-sealable plastic food bag; vacuum seal.

  2. Bring a pot of water to a low simmer; add bag; cook 1 hour; remove bag from water; reserve.

White chocolate gel:

  • 1/8 tsp. (1g) xanthan gum
  • 1/8 tsp. (1g) agar-agar
  • 1/8 tsp. (1g) locust bean gum

Blend all ingredients and 2 cups plus 2 tsps. (500g) white chocolate stock in a blender; place in a saucepan; bring to a boil; inject into small balloons with a syringe until about 1/4" in diameter (about the size of a marble); reserve.

Sea urchin pudding:

  • 2 cups (500ml) whole milk
  • 2/3 cup (150g) sea urchin tongues
  • 2 1/8 tsps. (10g) agar-agar
  • 1/2 tsp. (2g) granulated sugar
  • 1/3 tsp. (2g) salt
  • 1/8 tsp. (0.7g) guar gum
  • 2 Tbsps. plus 3/4 tsp. (40g) ayu (Japanese sweet fish sauce)
  1. Blend all ingredients except ayu in a blender.

  2. Place in a pot; bring to a boil (do not let scorch); remove from heat; pour into hotel pan; cover with plastic wrap; reserve in refrigerator until set.

  3. Cut pudding into pieces; place in blender; add fish sauce; blend until smooth; strain through fine chinois into clean bowl; cover with plastic wrap; reserve.

Assembly:

  • 6 1/2 Tbsps. (100ml) yuzu juice
  • 4 3/4 tsps. (20g) granulated sugar
  • 1/3 tsp. (2g) xanthan gum
  • 1/8 tsp. (1g) salt
  • 3 3/4 cups plus 1 Tbsp. (900ml) water
  • 2 tsps. (10g) versawhip
  1. Blend juice, sugar, xanthan gum, salt, and water in a blender until smooth.

  2. With motor running on low speed, add versa­whip; strain through fine chinois into a bowl; percolate with fish pump; reserve.

  3. To serve, place a quenelle of sea urchin pudding at the bottom of each bowl; pour over licorice consommé; top with white chocolate gel ball; cover with yuzu bubbles.