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Sea urchins in their shells, coriander juice and mandarin cloud

Mauro Colagreco

For 1 person

5 Mediterranean sea urchins
10 mandarins
1 sprig of coriander
50 g of butter
4 gelatine sheets
100 ml of water
 

 

Open the sea urchins using scissors and recuperate the tongues. Store in the fridge.

Bring the water and butter to the boil, then pour into the blender, mix with the coriander while hot, until you obtain an even mixture and set to one side.

Squeeze the mandarins and weigh out 1 litre of juice
Dissolve five sheets of gelatine in a little juice and add to the rest of the juice. Pour into the siphon and charge with 2 cartridges.

Make 5 little piles of salt on a plate and sit the sea urchin shells on them. Place the tongues inside them. Pour over the coriander sauce and finish with the mandarin froth.