Raw sea urchin and tomato jelly
This dish combines the aroma of tomatoes with the sweetness of sea urchin
How to make it
1
Combine the clear water from the tomato coulis, the consommé soup and the gelatin in a saucepan, and once the gelatin has dissolved, remove from the heat, transfer to a bowl and chill in the refrigerator until solidified
2
Gently stir the soft jelly with a spoon, then add [A] and mix lightly
3
Serve on a plate, drizzle 1 teaspoon of tomato coulis over the top, and top with chervil and chives
Ingredients: 2 dishes
-
- Clear water from tomato coulis
- 80cc
-
- Consommé soup bouillon, etc.
- 100cc
-
- Gelatin (powder)
- 2g
-
[A]
- Balsamic Vinegar
- 1/2 tsp
-
- soy sauce
- 1/2 tsp
-
- Coarsely chopped shiso leaves
- 2
-
- Asatsuki small cut
- 1 tsp
-
- Raw sea urchin
- 50g
-
- Basic tomato coulis
- 2 tsp
-
- Chervil for finishing
- Small amount
-
- For finishing assatsuki
- Small amount
[PR]
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