Smoked Sea Urchin Custard

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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To Make the Smoked Eel Consommé

  • 2 organic egg whites, refrigerated
  • 1 litre (35 fl oz/4


To Make the Smoked Eel Consommé

Put the chilled egg whites in a clean bowl and whisk until stiff peaks form. Pour the chilled stock into a clean tall skinny saucepan. Add the whisked whites and gently mix through. Place the pan over high heat and quickly bring to a simmer, being careful not to let the mixture boil. Continue to simmer for 20 minutes to concentrate the flavour. Strain t