sea urchin & pumpkin dashi custard

Recipe by Mark West

400 ml pumpkin juice

2 eggs (55g)

1 egg yolk

1.5g fine salt

30ml white soy

30ml mirin

40g broken uni folded in

Extra uni tongues for garnish

*serves 4

Method

1. Warm the pumpkin juice to about 45 to 50 C.

2. Whisk the eggs and yolk until just combined. Do not aerate.

3. Add the warm juice to the eggs in small amounts. Season with salt, soy and mirin.

4. Strain through a fine chinois.

5. Fold the broken uni in gently so it stays in soft pieces.

6. Portion 100 ml into heatproof cups. Skim the surface or use a blow torch to burst the fine bubbles and foam

7. Cover cups with foil.

8. Steam at 83 C for 2 minutes in a combi on full steam. Look for a soft wobble in the centre.

9. Rest for 5 minutes at room temperature.

To serve

Top with uni tongues. Brush with a little warm dashi to gloss. A single drop of neutral oil or a few chives works if you want a clean lift.

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