White Asparagus Custard, Sea Urchin & Caviar Pearls
by Ling
@ 22 Oct 2013
Ingredients
12 fresh sea urchin
40g caviar pearls
12 shiso leaves
12 chive stalks, cut in 3-cm lengths
Espelette Emulsion
100ml milk
50ml water
1 tsp soy lecithin
Salt and espelette pepper, to taste
White Asparagus Custard
6 white asparagus spears, peeled
300g cream
100g whole eggs
Salt and espelette pepper, to taste
Preparation
For the esplette emulsion: Heat the milk and 100ml water over a low heat in a saucepan to a boil. Add in the soy lecithin and pulse with a hand-held blender until emulsified.
For the white asparagus custard: Simmer the white asparagus in a pot of boiling salted water until tender, for about 10 minutes. Remove the cooked white asparagus and plunged into an ice water-bath to cool. Once cooled, cut off the top (6-cm) of each white asparagus and set aside. Blend the rest of the cooked white asparagus with the cream and whole eggs into a purée. Season with sea salt and espelette pepper to taste. Divide the asparagus purée among 12 shot glasses and steam in a hot steamer for about 10 minutes and then keep chill in the refrigerator for about an hour.
Cut each cooked white asparagus top in half lengthwise, and place one half vertically into each chilled shot glass. Add in the white asparagus custard and a spoonful of espelette emulsion. Sprinkle with esplette pepper. Add in the fresh sea urchin, a few caviar pearls, a leaf of shiso, and a piece of chive.
Serves 12
