Le Bernardin-Inspired Sea Urchin & Citrus Gelee Toast

Instructions

1. 1

   Prepare the Citrus Gelee: In a small saucepan, gently heat the clear broth over low heat until warm, but do not boil.

2. 2

   Sprinkle the gelatin powder over 2 tablespoons of cold water in a small bowl and let it bloom for 5 minutes.

3. 3

   Add the bloomed gelatin to the warm broth, stirring constantly until completely dissolved. Remove from heat.

4. 4

   Stir in the lemon juice, 1/4 teaspoon fine sea salt, and a pinch of white pepper. Taste and adjust seasoning if needed.

5. 5

   Pour the gelee mixture into a shallow dish (e.g., a small baking dish or a wide, flat container) to a depth of about 1/4 inch. Refrigerate for at least 2 hours, or until firmly set.

6. 6

   Prepare the Toast: Preheat your oven to 350°F (175°C) or a toaster oven.

7. 7

   Trim the crusts off the brioche slices. Cut each slice into 2-3 rectangular or square toast points (e.g., approximately 1.5 x 2 inches).

8. 8

   Arrange the bread pieces on a baking sheet. Lightly toast in the oven for 5-7 minutes, or until lightly golden and crisp. Alternatively, toast in a toaster until lightly golden. Let cool completely.

9. 9

   Assemble the Dish: Once the gelee is set, use a small, sharp knife or a small cookie cutter (e.g., 1-inch square or circle) to cut out individual pieces of gelee, roughly the same size as your uni pieces.

10. 10

    Carefully place a piece of toasted brioche on each serving plate.

11. 11

    Top each toast point with a small piece of the citrus gelee.

12. 12

    Gently place one tongue of sea urchin roe on top of the gelee.

13. 13

    Garnish with a sprinkle of finely minced chives and a tiny drizzle of high-quality extra virgin olive oil. Serve immediately.