Name: Compressed Watermelon Consommé with Yuzu Spheres, Charred Sea Bean Emulsion, and Dashi-Poached Sea Urchin
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 5 h 30 min
Yield: 4 servings
Cuisine: Modernist
Ingredients: 1.5 kg (3.3 lbs) seedless watermelon, rind removed, cut into 5 cm (2 inch) cubes; 2 g (0.07 oz) agar-agar powder; 2 g (0.07 oz) fine sea salt; 15 ml (1 tbsp) rice wine vinegar; 5-6 whole white peppercorns; 100 ml (3.4 fl oz) fresh yuzu juice, strained; 5 g (1 tsp) caster sugar; 1 g (0.035 oz) calcium lactate (food grade); 500 ml (17 fl oz) distilled water (for alginate bath); 2.5 g (0.09 oz) sodium alginate (food grade); 100 g (3.5 oz) fresh sea beans (samphire), cleaned; 60 ml (4 tbsp) grapeseed oil (or other neutral oil); 15 ml (1 tbsp) fresh lemon juice; 0.5 g (1/8 tsp) xanthan gum; Fine sea salt, to taste; 8 lobes (approx. 100g / 3.5 oz) Grade A fresh sea urchin (uni); 500 ml (17 fl oz) filtered water; 10 g (0.35 oz) konbu (dried kelp), wiped clean; 15 g (0.5 oz) katsuobushi (bonito flakes); 30 ml (2 tbsp) mirin; 30 ml (2 tbsp) sake (junmai preferred); 15 ml (1 tbsp) usukuchi (light soy sauce); 4 tiny micro-cilantro leaves, for garnish

Magic Sous

Compressed Watermelon Consommé with Yuzu Spheres, Charred Sea Bean Emulsion, and Dashi-Poached Sea Urchin — Magic Sous