Smoked Sea Urchin Mousse with Fermented Black Garlic Glaze

Instructions

1. 1

   Bloom the gelatin sheets in cold water for 5 minutes.

   ~5 min
2. 2

   Gently whisk the sea urchin roe in a bowl until smooth. Strain through a fine-mesh sieve to remove any solids.

   ~3 min
3. 3

   In a saucepan, heat the heavy cream and egg yolks with granulated sugar over low heat, stirring constantly, until thickened to a sabayon consistency (about 78°C / 172°F). Do not boil.

   ~10 min
4. 4

   Squeeze out excess water from the bloomed gelatin and stir it into the warm sabayon until fully dissolved.

   ~1 min
5. 5

   Gradually fold the strained sea urchin paste into the sabayon mixture until well combined.

   ~2 min
6. 6

   Pour the mousse mixture into individual serving glasses or ramekins. Cover with plastic wrap and refrigerate for at least 2 hours, or until set.

   ~120 min
7. 7

   While the mousse is setting, prepare the black garlic glaze. In a small saucepan, combine fermented black garlic, rice vinegar, honey, soy sauce, and 50ml water. Simmer over low heat for 5-7 minutes until slightly reduced and syrupy.

   ~7 min
8. 8

   Blend the black garlic mixture until smooth. Strain through a fine-mesh sieve and stir in the smoked paprika. Let it cool.

   ~3 min
9. 9

   Once the mousse is set, carefully spoon or pipe the cooled black garlic glaze over the top.

   ~1 min