Name: Sea Urchin Custard with Fermented Ramp Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Yield: 4 servings
Cuisine: Modernist
Ingredients: 150g (5.3 oz) high-quality fresh sea urchin roe (uni), preferably Grade A; 200ml (6.7 fl oz) heavy cream (minimum 36% fat); 100ml (3.4 fl oz) whole milk; 3 large egg yolks, preferably from pasture-raised eggs; 3g (0.5 tsp) fine sea salt; 0.5g (pinch) white pepper, freshly ground; 50g (1.8 oz) fermented ramps, finely chopped (leaves and tender stems); 60ml (4 tbsp) grapeseed oil or other neutral-flavored oil; 30ml (2 tbsp) unseasoned rice vinegar; 15ml (1 tbsp) mirin; 10ml (2 tsp) light soy sauce (usukuchi); 5g (1 tsp) granulated sugar; 0.5g (0.125 tsp) xanthan gum (optional, for emulsion stability); 2 sheets high-quality toasted nori; 15ml (1 tbsp) neutral oil, for crisping nori; 1 Meyer lemon, for zesting; 4 small, pristine pieces of fresh sea urchin roe (uni), for garnish

Magic Sous

Sea Urchin Custard with Fermented Ramp Vinaigrette — Magic Sous