For the Urchin Crème Brûlée (200g – serves 10)

Ingredients:

  • 100g cream
  • 1 tin raw sea urchin caviar
  • 50g milk
  • 3 g salt
  • 2g pepper
  • 1 egg yolk 
  • 25g egg

Method:

  1. Combine all the ingredients in a thermomix and blend.
  2. Place the mixture in a baking tin and cover with plastic.
  3. Broil the mixture in the oven at 100ºC for 12 minutes.
  4. Once cooked, remove from the oven, take off the plastic wrap and let it cool.

For the Clarified Butter (900g)

Ingredients:

  • 1kg butter

Method:

  1. Place the butter on a pan and without bringing it to boil or browning, let it get rid of the buttermilk.
  2. Remove it from the heat and it on the cone strainer.
  3. Split the fat from the buttermilk.

For the Plankton Hollandaise Sauce (200g)

Ingredients:

  • 5g bound plankton
  • 2 egg yolks
  • 200g clarified butter
  • 8g lemon juice
  • 3 g salt

Method:

  1. Hydrate the plankton in water until it remains lump free.
  2. Prepare a bain-marie.
  3. While the water heats, whip the egg yolks in a bowl using a whisk with the lemon juice and salt until the mixture is thick and fluffy.
  4. Remove the bain-marie and place the bowl on top of it.
  5. Stirring constantly, slowly add the clarified butter.
  6. Add salt to taste and correct the acidity
  7. Once it has emulsified, add the bound plankton and set aside on the bain-marie (wrapped) until needed.

To Serve (1 Portion)

Ingredients:

  •  20g urchin crème brûlée
  • 3g plankton Hollandaise
  • 5g raw urchin caviar
  • 1g osietra caviar-Royal belgian
  • 2g créme fraîche
  • 3 pieces sweet alison

Method: 

  1. Cover the crème brûlée with the plankton hollandaise.
  2. Place two urchin yolks, the caviar and créme fraîche on top of the plankton hollandaise.
  3. Finish with the sweet alison garnish.

Recipe Courtesy of Ángel León of 3 Michelin-starred Aponiente in Spain.