Ricci e Cavolfiore: Cauliflower Panna Cotta, Sea Urchin, Lemon Gelée, Cauliflower Couscous, and Parmesan

METHOD:

For the Lemon Gelée:
In a small saucepot, whisk agar and locust bean gum into water. Bring to a boil, whisking frequently. Cook 5 minutes. Add sugar and bring back to a boil. Remove from heat and add lemon juice. Pass through a chinois and pour onto an acetate-lined sheet tray. Refrigerate until set. Cut gel into 1½-inch by 2½-inch rectangles.

For the Cauliflower Panna Cotta:
In a medium pot, heat olive oil and add cauliflower with a pinch of salt. Sweat until cauliflower softens. Remove from heat and add milk and heavy cream. Pour cauliflower mixture into a blender and purée. Season with salt and pass mixture through a chinois. Set over ice bath to chill. When mixture reaches room temperature, stir in crème fraîche. Weigh mixture, scale 1.5 percent gelatin by weight, and bloom gelatin. In a saucepot, heat half the mixture and stir in gelatin to dissolve. Pour mixture back into the remaining base and stir to combine. Pour mixture into a 2-foot section of polyurethane tube with a diameter of about 2 inches, wrap the ends, and chill until set. Unmold panna cotta and cut into 2½-inch cylinders.

To Assemble and Serve:
Combine grated cauliflower with chives and season with olive oil and Maldon sea salt. Spoon a layer of grated cauliflower mixture into a bowl. Place a Cauliflower Panna Cotta cylinder on top. Arrange uni pieces on top of panna cotta, then place a rectangle of Lemon Gelée on top of the uni and sprinkle with Maldon sea salt. Spoon more of the grated cauliflower mixture on top of the Lemon Gelée, followed by some shavings of Parmesan cheese. Finish with a squeeze of lemon juice and a drizzle of olive oil.