sea urchin pana cotta

I do not know why but i have always found this to be interesting. Even going to Picholine for a stint to learn their recipe that was done with a lobster gelle and i believe sea beans at the time. Though it could have been something else as i don't think sea beans were quite the rage they have become. I do remember they used 3 different sea weeds that i was able to finally source but at this time id have to look it up again. There was a green, yellow and maybe red. Looking back into the blog and notes i am sure its there somewhere. But moving on, this is the recipe i did today and failed pretty badly. So will make some adjustments from the following: For urchin puree: 200 gram uni roe( up from 100, there was just no flavor base), 3 TB soy sauce, 1 TB mirin, 3 TB sake, 1/4 cup water and salt to taste. Should make exactly 1 and 1/2 cup s puree. For the panna cotta: 8 sheets gelatin, (up from 4 or as original recipe asked for 2 TB and 2 tsp gelatin. Converting to sheets equals 1 package equals 1 TB equals 3 sheets. Or as 1 sheet gelatin approximately equals 1 tsp.) as the original did not set up as I had hoped not was it going to be able to be manipulated from its shell that it sets in. We used dixie cups today for tests just cutting 3/4s of the top off and very lightly oiling them with canola or grape seed oil. Also tried it in the uni sheets, but again the mix was to loose. So we are doubling to 8 sheets next try. 3/4 cup cool water 3/4 cup milk, 3 and 3/4 cup cream. (Add the water to the gelatin and let soften. Meanwhile bring the milk to a boil and let cool down on table. Wisk the gelatin into the warm milk followed by the cream and then 1.5 cups of the urchin puree). Season to taste with salt and yuzu juice. (Original recipe does not call for the yuzu but it needs it) Place mix into containers and let sit overnight. And hoping the next day when we walk into the kitchen first thing we are greeted with are some very cool pana cotta's. Also my original recipe went with some sliced red Fresno chili on top whic I dont think we will do. But possibly this: sea urchin foam: 100 grams sea urchin, 3 TB soy sauce, 3 TB sake, 1 TB mirin, 1/4 cup water and 1/8 tsp salt to taste, Lecithin, 1/8 tsp Xantham gum. The original recipe calls for the above first 6 to be pureed then weighed out. Multiply by .008 to get Lecithin amount and then finally add the Xantham. This will probably take a few tries to get down but its headed in a good direction. Will see what happens when we get back into the kitchen on Wednesday. ......