Uní PANNACOTTA

A client asked me to include Uni in their dinner menu. I was boggled because I don’t usually work with this ingredient. So I sought guidance from one of the Michelin star chefs I worked for. I’d like to call this a collaborative dish between client and chef.

Ingredients

  • 2 cups Heavy Cream
  • ¼ cup Sugar
  • 10-12 tongues of Uní
  • 3 sheets Kombu - cut into strips
  • 8 Dried Shiitake Mushrooms
  • TT Fish Sauce 
  • ½ cup Bonito Flakes
  • TT Ponzu Sauce 
  • 4-5 sheets Gelatin Sheets
  • TT Yuzu Juice

InStructions

  1. Run Sea Urchin through a tamis and reserve
  2. Bloom gelatin in cold water
  3. Combine kombu and Heavy Cream together and let soak for 24 hours 
  4. Place kombu milk in medium sized sauce pot and bring to a simmer with Shiitake Mushrooms for 30 minutes
  5. Turn off heat and add bonito flakes - let soak until infused, about 10 minutes
  6. Add Fish Sauce then Ponzu to taste
  7. Strain dashi milk through a fine sieve and cheesecloth
  8. Add bloomed Gelatin Sheets while dairy is hot but DON’T Boil. 
  9. When slightly cooler, add Sea Urchin liquid 
  10. Pour into clean ramekins, cover and chill 

Notes: Pair this with fresh wasabi and toasted rye bread for a complete dish