Uni Crêpes with Foie Gras Mousse and Royal Belgian Osetra Caviar
Time: 180 minutes
Uni is our most popular product and for good reason. The cold Maine waters produce bright, creamy, and delectable tongues that melt in your mouth.
INGREDIENTS
Yield: 10 servings
- 12 ea sea urchin crêpes
- 16 oz foie gras mousse
- 4 oz Maine sea urchin
- 2 ea Granny Smith apples
- 2 oz white balsamic vinegar
- 1 ea shallot, finely minced
- Extra virgin olive oil
- Nonstick spray
- 125g Royal Belgian Osetra Caviar
- For the Crêpe Batter:
- 1 whole large egg
- 1 C whole milk
- 75 g Maine sea urchin
- 1 C all-purpose flour
- 1 tsp kosher salt
- 1 tsp granulated sugar
- 2 tbsp melted butter
- For the Mousse:
- 16 oz foie gras terrine
- 1 C whipped heavy cream
PREPARATION
Step 1
For the crêpe batter, combine all ingredients, except the melted butter, in a blender.
Step 2
Blend on medium speed until homogenous and add melted butter.
Step 3
Preheat an 8” nonstick pan over medium low heat.
Step 4
Add 2 oz of crêpe batter into the pan, cook, and remove onto a sheet tray with parchment. Cool in the refrigerator.
Step 5
For the mousse, temper the foie gras to room temperature under vacuum seal.
Step 6
Once tempered, fold in whipped cream with a spatula. Reserve cold and wrap tightly in plastic.
Step 7
To assemble the mille-crêpe, turn over a sheet tray and line the now upside-down tray with parchment.
Step 8
Place one crêpe on the sheet tray, and top with 3 oz of mousse. Continue to build, alternating crêpes and mousse until all the crêpes are used, with the last layer being a crêpe.
Step 9
Wrap tightly in plastic wrap and refrigerate for 2 hours.
Step 10
Slice mille-crêpe as desired and temper for 10 minutes after slicing.
Step 11
Dice apples and season with white balsamic, shallot, and fleur de sel.
Step 12
Garnish mille-crêpe with apples, sea urchin, and Royal Belgian Osetra Caviar.
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