Sea Urchin Mousse With Ginger Vinaigrette

1. 1

   Sprinkle gelatin over broth in a small saucepan and let stand 1 minute to soften, then cook over moderate heat, stirring, until dissolved, 1 to 2 minutes.

2. 2

   Force

3. 3

   through a fine-mesh sieve into a bowl, scraping bottom of sieve occasionally.

4. 4

   Whisk in yolk, salt, lemon juice, and cayenne, then add broth mixture, whisking. Return to saucepan and cook over moderately low heat, stirring constantly, until it registers 170u00b0F on thermometer, 2 to 3 minutes. (Do not let simmer or egg will curdle.) Transfer mixture to a bowl set in a larger bowl of ice and cold water. Let stand, stirring occasionally, until mixture is cold and the consistency of raw egg whites, about 10 minutes.

5. 5

   Beat cream with an electric mixer until it just holds soft peaks, then fold cream into

6. 6

   mixture gently but thoroughly. Chill, covered, until set, about 1 hour.

7. 7

   Press hard on ginger in a small fine-mesh sieve set over a small bowl to extract 1 teaspoon juice (discard solids), then whisk in lemon juice and salt. Add oil in a slow stream, whisking until emulsified.

8. 8

   Spoon 1/4 cup mousse onto each of 6 plates, then drizzle with some vinaigrette.

* Per serving · 4 servings · Values may vary.