This text is part of the special Pleasures notebook
The Le Presbytère microbrewery, located in the small municipality of Saint-Stanislas-de-Champlain, in Mauricie, seems far from the coast of the Saint-Laurent River. However, its chef, Isabelle Dupuis, is a true fan of Quebec’s marine resources, which she highlights throughout the year on her menu as well as in the small shop adjoining her restaurant. She therefore invites you to discover sea urchin through this recipe that is as simple as it is delicious.
For 8 oz (230 g) of device – 2 to 4 servings
Ingredients
½ cup (115 g) green sea urchin gonads (about 10-12 sea urchins)
½ cup (125 ml) water
1 cup (250 ml) 35% cream
½ sachet of gelatin (2.5 g) gelatin
3 drops of fresh lemon juice
Salt to taste
Preparation
1. In a saucepan, mix the green sea urchin gonads with the water brought to a boil. Reduce heat and simmer over low heat for 5 minutes, stirring gently.
2. Remove the mixture from the pan, then pass it through a sieve to obtain a smooth juice. To book.
3. In a bowl, pour half of the gelatin packet into 2 tablespoons of cold water. Let sit for 5 minutes until softened.
4. In a saucepan, heat the cream over medium heat until hot, but not boiling.
5. Add the hydrated gelatin to the hot cream, and mix until completely dissolved.
6. Add the green sea urchin juice, salt and lemon juice. Mix well.
7. Pour the mixture into individual molds or glasses. Refrigerate for at least 4 hours, or until the panna cotta is set.
Service
Carefully unmold the panna cottas or serve them directly in their glasses.
Possible decorations: a few reserved green sea urchin gonads, thin slices of cucumber and strawberries.
This content was produced by the Special Publications team at Duty, relating to marketing. The writing of the Duty did not take part.