Komatsuna panna cotta with clam dashi jelly with sea urchin
by Tok Yui Shuen
@ 04 Jun 2015
20g sea urchins, raw
Blanched komatsuna stems and leaves, for garnishing
Clam Dashi Jelly
100ml (each) water and dashi broth
50g clams
6g gelatine sheets, bloomed
Komatsuna Panna Cotta
60g whipping cream
20g komatsuna (green leafy vegetable) purée
34ml milk
4g gelatine sheets, bloomed
A pinch of salt
For the clam dashi jelly
Heat 100ml water with the dashi broth and clams in a saucepan over a medium heat to a boil.
Reduce heat and add in the bloomed gelatine and stir until gelatine has dissolved.
Remove and discard the cooked clams and strain the clam dashi broth into a container and keep chilled in the refrigerator overnight until set.
Once chilled, cut into small dices.
For the komatsuna panna cotta
Heat the whipping cream, komatsuna purée and milk in a saucepan over a low heat and stir until well incorporated.
Add in the bloomed gelatine and continuing stirring until gelatine has dissolved.
Add a pinch of salt to taste.
Transfer the saucepan into an ice water-bath and whisk until mixture has cooled down.
Pour the komatsuna panna cotta into a mould and keep chilled in the refrigerator.
Place the clam dashi jelly cubes into a serving plate and top with the komatsuna panna cotta.
Place the raw sea urchins on top and garnish with blanched komatsuna stems and leaves. Serves 1
