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4 person(s)

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

Waves of clean and exotic flavours richly emerge through sea-inspired creamy textures


  • 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


  • saucepan
  • sieve
  • bowl on ice
  • kitchen towel
  • mixer
  • small scissors
  • mocha spoon


  • 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

Advised Grands crus

Indriya from India

Yannick Alléno

Le Meurice

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