Appetizer

Black Garlic & Pomegranate Glazed Sea Urchin Custard with Crispy Roti Crisps & Fermented Green Chutney Foam

Name: Black Garlic & Pomegranate Glazed Sea Urchin Custard with Crispy Roti Crisps & Fermented Green Chutney Foam
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 2 servings
Ingredients: 4 oz fresh sea urchin (uni), divided; 1 cup dashi stock (kombu + bonito); 3 egg yolks; 2 tablespoons heavy cream; 1 teaspoon fresh ginger, minced; Salt and white pepper to taste; 6 black garlic cloves, minced; 1/4 cup pomegranate juice; 1 tablespoon honey; 1/2 teaspoon Sichuan peppercorn oil; 1/4 cup whole wheat roti dough (or phyllo sheets); 2 tablespoons ghee (for roti crisps); Salt and cumin for roti; 1/2 cup fresh cilantro leaves; 1 tablespoon fermented green peppercorns (or green Sichuan peppercorns, brined); 2 tablespoons aquafaba (chickpea liquid); 1 tablespoon fresh lime juice; Pinch of sea salt; Pomegranate arils for garnish; Micro cilantro for garnish

A silken uni custard infused with dashi and ginger, crowned with a glossy black garlic-pomegranate reduction, served alongside paper-thin crispy roti crisps and a delicate green chutney foam made from fermented green peppercorns, cilantro, and whipped aquafaba. This is sophistication incarnate—layered, technically ambitious, and profoundly delicious.

565calper serving 22gprotein 48gcarbs 33gfat 35min prep 50min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this