Coffee Flavored Cream Urchin

Seductively silky sea cream set in a spiky nest garnished with a roll of coffee flavoured dice

Icon - Inspiration - Chef Icon - Inspiration - Milk
Icon - Time 60 min Icon - Level Difficult

Here is what you need

Ingredients

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  • pieces of sea urchin
  • 4 g of butter
  • 15 g of white onion
  • 1 g of salt
  • 45 g of potato
  • 175 g of cream
  • capsules of Master Origin India Grand Cru
  • 0_25 g of agar
  • small pair of scissors
  • sauté pan
  • mixer / blender
  • vacuum bag
  • siphon
  • gas cartridges
  • saucepan

Materials

  • small pair of scissors
  • sauté pan
  • mixer / blender
  • vacuum bag
  • siphon
  • gas cartridges
  • saucepan

Let's make it!

  • Delicately open the sea urchins using a small pair of scissors
  • Remove the "tongues" and clean the shells well
  • Melt the butter in a sauté pan and sauté the chopped onions, add salt, the potatoes cut into small cubes and pour in the cream
  • Cook over low heat for 15 minutes
  • Pour the mixture into a blender and mix until you obtain a smooth cream
  • Uncap and recover the ground coffee in a Master Origin India capsule, wrap it well in a piece of cloth tied tightly with string
  • Put the cream in a vacuum bag with the cloth wrapped coffee and raise the temperature to 55° C for 45 minutes to properly infuse the cream
  • Put it through a cheesecloth and fill a siphon with Chantilly with two gas refills
  • Keep warm
  • At the same time, make 4cl of Master Origin India coffee with the last capsule
  • Heat half the coffee in a saucepan and bind with agar, remove from the heat, mix with the rest of the coffee and put it on a small plate and chill
  • Once the preparation has gelled, cut into small cubes ½ cm square
  • Finish:
  • Put the sea urchin "tongues" back in each shell, putting a few cubes of coffee jelly in each one and then fill the urchins with the coffee infused cream
  • Serve immediately

Recommended Nespresso coffees

Picto - Capsule - Classic Original
Master Origin India 11 Chart - Intensity
Master Origin India 11 Chart - Intensity

Coffee Flavored Cream Urchin

  • Icon - Time 60 min
  • Icon - Level Difficult

Materials

  • small pair of scissors
  • sauté pan
  • mixer / blender
  • vacuum bag
  • siphon
  • gas cartridges
  • saucepan

Recommended Nespresso coffees

Ingredients

  • pieces of sea urchin
  • 4 g of butter
  • 15 g of white onion
  • 1 g of salt
  • 45 g of potato
  • 175 g of cream
  • capsules of Master Origin India Grand Cru
  • 0_25 g of agar

Inspirations

Icon - Inspiration - Chef Icon - Inspiration - Milk

Let's make it!

  • Delicately open the sea urchins using a small pair of scissors
  • Remove the "tongues" and clean the shells well
  • Melt the butter in a sauté pan and sauté the chopped onions, add salt, the potatoes cut into small cubes and pour in the cream
  • Cook over low heat for 15 minutes
  • Pour the mixture into a blender and mix until you obtain a smooth cream
  • Uncap and recover the ground coffee in a Master Origin India capsule, wrap it well in a piece of cloth tied tightly with string
  • Put the cream in a vacuum bag with the cloth wrapped coffee and raise the temperature to 55° C for 45 minutes to properly infuse the cream
  • Put it through a cheesecloth and fill a siphon with Chantilly with two gas refills
  • Keep warm
  • At the same time, make 4cl of Master Origin India coffee with the last capsule
  • Heat half the coffee in a saucepan and bind with agar, remove from the heat, mix with the rest of the coffee and put it on a small plate and chill
  • Once the preparation has gelled, cut into small cubes ½ cm square
  • Finish:
  • Put the sea urchin "tongues" back in each shell, putting a few cubes of coffee jelly in each one and then fill the urchins with the coffee infused cream
  • Serve immediately

Enter your date of birth

Coffee and alcohol get along very well. However, to discover how, you need to be 18 or more

The abuse of alcohol is dangerous for your health. Consume with moderation.

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