Raw sea urchin and tomato jelly
How to make it
1
Toss clear water from the tomato coulis, consomme soup and gelatin, combine with the pan, and when the gelatin has dissolved, remove the crude heat, transfer to a bowl and cool in the fridge until it hardens.
2
Mix the soft jelly lightly with a spoon, then add [A] and mix lightly.
3
Place on a plate, pour 1 teaspoon tomato coulis over top, and top with chervil or clams toast.
Ingredients: 2 dishes
-
- Consomme soup bouillon etc.
- 100cc
-
[A]
- Balsamic Vinegar
- 1/2 tsp
-
- soy sauce
- 1/2 tsp
-
- the leaves roughly
- 2
-
- Asatsuki small cut
- 1 tsp
-
- Raw sea urchin
- 50g
-
- Basic tomato coulis
- 2 tsp
-
- For finishing cherbil
- Small amount
-
- For finishing assatsuki
- Small amount
