Sea Urchin Panna Cotta

February 26, 2015 3 122 Views


  • 1 cupof Seaweed
  • 1/2 cupof Bonito flakes
  • 1/4 cupof Mushroom soy
  • 1/4 cupof Gelatin
  • 1/2 cupof Cream
  • 1/5 cupof Shallot
  • 1/10 cupof Dashi


  1. Soak seaweed for 15 minutes. Add 1 tsp of bonito flakes. Simmer, strain and then add 3 tsp of mushroom soy and mirin. Bloom sheets of gelatin.

  2. Cut cauliflower into large pieces and cover it with cream. Add a shallot and place it in blender to form a puree. Pour it in shot glasses and place in refrigerator. Add sea urchin to it along with some dashi.

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