Name: Sea Urchin Mousse with Ginger Vinaigrette
Cook time: 1 1/2 hr
Total time: 2 1/2 hr (includes making broth)
Yield: Makes 6 first-course servings
Ingredients: 1/2 teaspoon unflavored gelatin (from 1 envelope); 1/2 cup cooled vegetable broth; 1 (4-oz) tray uni (sea urchin roe); 1 large egg yolk; 1/4 teaspoon salt; 1/2 teaspoon fresh lemon juice; Pinch of cayenne; 1/3 cup chilled heavy cream; 2 teaspoons finely grated (with a rasp) peeled fresh ginger; 2 teaspoons fresh lemon juice; 1/8 teaspoon salt; 3 tablespoons mild extra-virgin olive oil (preferably French); Garnish: chopped chives and thinly sliced cucumber; an instant-read thermometer

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Sea Urchin Mousse with Ginger VinaigretteMikkel Vang

Nobody is indifferent to sea urchin roe: You either love it or hate it. Personally, its rich and sexy taste is my favorite flavor on earth. Until I tried the extraordinary mousse invented by Jean-Georges Vongerichten, I preferred it raw. Now I know better. The best sea urchin roe comes from southern California, and is sold in little wooden trays at Japanese markets. It is extremely fragile.

It's important to use very fresh roe with a clean, ripe, rather fruity scent.

Cooks' notes:

• Mousse can be chilled up to 1 day. • Ginger vinaigrette can be made 6 hours ahead and chilled, covered. Bring to room temperature before serving.

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