Jellied Sea Urchin with Sake and Rice Vinegar, Rice Cream with Coffee

Here is what you need

For the jelly sake
750 g of sole bones
30 cl of sake
3 cl of rice vinegar
50 g of white mushrooms
4 g of salt
gelatin sheets
For the bavarian urchin
130 g of urchin tongues
3 cl of urchin juice
350 g of whipped cream
sheets of gelatin
salt and pepper
For the parsley puree
bunches of parsley
5 cl of chicken stock
salt and freshly ground pepper
For the seaweed biscuits
25 g of softened butter
25 g of flour
25 g of egg white
5 g of parsley puree
pulverized seaweed (nori and sea lettuce)
fine salt
For the cream of rice
100 g of basmati rice
10 cl of whole milk
50 g of whipped cream
5 g of sherry vinegar
2 g of coffee
salt and freshly ground pepper
Finishing and presentation
urchins
1/2 cucumber
sheets of nori seaweed
1/2 bunch of chervil
1/2 bunch of dill

How to make !

For the jelly sake
Crush the sole bones and put them in a saucepan
Cover them with water and pour sake, rice vinegar and add the sliced white mushrooms
Season and cook for 20 minutes over low heat, skimming regularly
Strain through a seive and allow to gel in the refrigerator
For the bavarian urchin
Pass the urchins through a sieve
Collect the juice from the sea urchins and heat slightly adding the previously soaked gelatin then mix with the sea urchin tongues
Gently fold in the whipped cream, season and set aside in a bowl on ice
For the parsley puree
Wash and peel off the parsley leaves from their stems
In a saucepan of boiling salted water, blanch the leaves of parsley and cool immediately in ice water to keep the green chlorophyll
Drain and press hard in a kitchen towel
Mix and pass through a fine sieve
Melt the parsley with the chicken stock
Season
Refrigerate
For the seaweed biscuits
In a bowl mix the chlorophyll parsley with butter cream
Add egg whites and the sifted flour
Add salt and powdered algae
Spread the batter with a spatula in a nonstick baking mould 5 cms in diameter
Bake in a preheated oven at 180 degrees for 23 minutes
Take them out and set aside in a warm place
For the cream of rice
Cook the rice in 40 ml water and coffee for 20 minutes
Mix and put through a sieve, recovering 20 cl
Cool
Add milk, whipped cream, a dash of sherry vinegar and adjust the seasoning
Emulsify with an immersion blender to get a nice foam
Set aside in a bowl on ice
Finishing and presentation
Using small scissors, open the sea urchins
Gently remove the tongues with a mocha spoon and wash under running cold water
Peel and cut the cucumber slices so they are 8 cm in length, 2 cm wide and 2 cm in height; place a layer of cucumber; add a layer of Bavarian about mid way and place a sheet of nori seaweed over this
Allow to cool for one hour
Unmold the frames on cold plates and arrange the sea urchin tongues, garnishing with a few sprigs of chervil and dill
Emulsify the rice cream and place a nice mound of foam on it
Place the biscuit on the side of the plate