For the Urchin Crème Brûlée (200g – serves 10)
- 100g cream
- 1 tin raw sea urchin caviar
- 50g milk
- 3 g salt
- 2g pepper
- 1 egg yolk
- 25g egg
- Combine all the ingredients in a thermomix and blend.
- Place the mixture in a baking tin and cover with plastic.
- Broil the mixture in the oven at 100ºC for 12 minutes.
- Once cooked, remove from the oven, take off the plastic wrap and let it cool.
For the Clarified Butter (900g)
- 1kg butter
- Place the butter on a pan and without bringing it to boil or browning, let it get rid of the buttermilk.
- Remove it from the heat and it on the cone strainer.
- Split the fat from the buttermilk.
For the Plankton Hollandaise Sauce (200g)
- 5g bound plankton
- 2 egg yolks
- 200g clarified butter
- 8g lemon juice
- 3 g salt
- Hydrate the plankton in water until it remains lump free.
- Prepare a bain-marie.
- 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.
- Remove the bain-marie and place the bowl on top of it.
- Stirring constantly, slowly add the clarified butter.
- Add salt to taste and correct the acidity
- Once it has emulsified, add the bound plankton and set aside on the bain-marie (wrapped) until needed.
To Serve (1 Portion)
- 20g urchin crème brûlée
- 3g plankton Hollandaise
- 5g raw urchin caviar
- 1g osietra caviar-Royal belgian
- 2g créme fraîche
- 3 pieces sweet alison
- Cover the crème brûlée with the plankton hollandaise.
- Place two urchin yolks, the caviar and créme fraîche on top of the plankton hollandaise.
- Finish with the sweet alison garnish.
Recipe Courtesy of Ángel León of 3 Michelin-starred Aponiente in Spain.