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Sea Urchin Panna Cotta with Sea Urchin Foam, Fresno Chiles & Japanese Crisp

POSH, Scottsdale, Arizona, Josh Hebert - August 20th, 2014

Sea urchin puree:

  • 100g sea urchin
  • 3 Tbsps. soy sauce
  • 3 Tbsps. sake
  • 1 Tbsp. mirin
  • 1/4 cup water
  • pinch of kosher salt

Puree all ingredients in blender; strain; reserve.

Panna cotta:

  • 1 Tbsp. + 1 tsp. gelatin
  • 3/4 cup water
  • 3/4 cup whole milk
  • 3 3/4 cups heavy cream
  1. Add gelatin to water; dissolve.

  2. Heat milk to a boil; remove from heat; whisk into gelatin mixture; whisk in cream and 1 1/2 cups reserved sea urchin puree; pour into ramekins; cool to room temperature; reserve in refrigerator.

Sea urchin foam:

  • 100g sea urchin
  • 3 Tbsps. soy sauce
  • 3 Tbsps. sake
  • 1 Tbsp. mirin
  • 1/4 cup water
  • 1/8 tsp. kosher salt
  • soy lecithin
  • 1/8 tsp. xantham gum

Puree sea urchin, soy sauce, sake, mirin, water, and kosher salt in blender; strain; weigh mixture; multiply by .008 with soy lecithin; add xantham gum; reserve.

Japanese crisp:

  • 2/3 cup sweet rice flour
  • 1/4 cup white rice, cooked
  • 1/4 tsp. sea salt
  • 2 Tbsps. canola oil
  • 5 Tbsps. water

Pulse rice flour, white rice, salt, and oil in food processor until finely ground; while food processor is running, slowly add water; continue pulsing until dough forms; remove from food processor; knead 2 minutes; with wet hands, roll tablespoon-sized balls; place between two sheets of plastic wrap; press flat, using ramekin or glass; place disks onto lightly greased baking sheet; bake in preheated 350˚F oven 4 to 5 minutes; flip crisps; bake another 3 to 4 minutes; remove; reserve.


  • 1 Fresno chile, thinly sliced
  • micro greens

Place reserved Japanese crisp on plate; unmold reserved panna cotta and place on top of crisp; spoon reserved sea urchin foam over; top with Fresno chile slice and micro greens; serve.