I have wanted to do this for a long time, here it is. Sea Urchin Pana Cota. We use some of the roe whole inside the creme of urchin. Served with a reduced shellfish consome that is emulsified with some gelatin and piped around, fresh sea weeds, sea beans, caviar.
Thursday, October 30, 2008
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment