SEA URCHIN MOUSSE WITH GINGER VINAIGRETTE
Categories Condiment/Spread Milk/Cream Fish Ginger Appetizer Chill Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 first-course servings
Number Of Ingredients 17
Steps:
- Make mousse:
- 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 170°F 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.
- Make vinaigrette while mousse chills:
- 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.
- To serve:
- Spoon 1/4 cup mousse onto each of 6 plates, then drizzle with some vinaigrette.
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