Sea Urchin Mousse with Ginger Vinaigrette

Ingredients for Sea Urchin Mousse with Ginger Vinaigrette

• 1/2 teaspoons unflavored gelatin (from 1 envelope)

• 120ml cooled vegetable broth

• 1 (110g) tray uni (sea urchin roe)

• 1 stor äggula

• 1/4 teskedar salt

• 1/2 teaspoons fresh lemon juice

• Nypa cayennepeppar

• 80ml chilled double cream

• 2 teaspoons finely grated (with a rasp) peeled fresh ginger

• 2 teskedar färsk citronsaft

• 1/8 teaspoons salt

• 45ml mild extra-virgin olive oil (preferably French)

• Garnish: chopped chives and thinly sliced cucumber

• en snabbavläsande termometer

How to make Sea Urchin Mousse with Ginger Vinaigrette

Sprinkle gelatin over broth in a small saucepan and let stand 1 minute to soften, then cook over moderate heat, stirring, until dissolved, 1 to 2 minutes.

Force uni through a fine-mesh sieve into a bowl, scraping bottom of sieve occasionally.

Whisk in yolk, salt, lemon juice, and cayenne, then add broth mixture, whisking. Return to saucepan and cook over moderately low heat, stirring constantly, until it registers 77°C on thermometer, 2 to 3 minutes. (Do not let simmer or egg will curdle.) Transfer mixture to a bowl set in a larger bowl of ice and cold water. Let stand, stirring occasionally, until mixture is cold and the consistency of raw egg whites, about 10 minutes.

Beat cream with an electric mixer until it just holds soft peaks, then fold cream into uni mixture gently but thoroughly. Chill, covered, until set, about 1 hour.

Press hard on ginger in a small fine-mesh sieve set over a small bowl to extract 1 teaspoon juice (discard solids), then whisk in lemon juice and salt. Add oil in a slow stream, whisking until emulsified.

Spoon 60ml mousse onto each of 6 plates, then drizzle with some vinaigrette.

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