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Escargot Beggar’s Purses with Sea Urchin Foam, Rich Man’s Caviar Sauce, and Lemon “Caviar”

POSH, Scottsdale, Arizona, Josh Hebert - June 4th, 2014

Serves 4

Sea urchin foam:

  • 100g sea urchin
  • 3g xanthan gum
  • 10ml soy sauce
  • 5ml mirin, reduced

Blend all ingredients in blender until foamy; reserve.

Caviar sauce:

  • 30g caviar
  • 1/4 cup crème fraîche
  • 1 oz. chives, sliced
  • 1/2 cup Cognac, reduced to 1 Tbsp.
  • 1/2 tsp. lemon zest
  • 1/2 tsp. shallots, minced
  • 1g nutmeg
  • salt
  • black pepper, freshly ground

Reserve 15g caviar; whisk remaining ingredients together at room temperature; season; fold in reserved caviar; reserve.

Lemon “caviar”:

  • 110ml lemon juice
  • 8g sodium alginate
  • .05 percent calcium chloride bath

Combine lemon juice and sodium alginate; rest 2 hours; add calcium chloride bath; reserve.

Beggar’s purses:

  • 1/8 cup hazelnuts
  • 1/8 cup parsley, minced
  • 1/8 cup red onion, minced
  • 1/8 cup capers
  • 2 cups white wine, reduced to 1/8 cup
  • 1 can Burgundy snails, rinsed
  • 1/4 cup unsalted butter, at room temperature
  • salt
  • black pepper, freshly ground
  • 4 sheets phyllo dough, stacked together with butter and salt
  • 4 chives, for tying
  1. Heat oven to 450-˚F.
  2. Pulse hazelnuts, parsley, red onion, capers, and white wine in food processor; place into mixing bowl; fold in snails and butter; season.
  3. Cut phyllo dough into 4” by 4” squares; add filling in center; fold dough around mixture, corner to corner, to form pouch; tie with chive; bake in preheated oven for 12 to 15 minutes until dough is golden brown; reserve.


  • various herbs, such as parsley, chives, or dill, for garnish
  1. Rinse reserved lemon “caviar” sauce.

  2. Streak lemon “caviar” across bottom of rectangular plate; spoon caviar sauce on left side; top with beggar’s purse; spoon sea urchin foam on right side; garnish with herbs.