for yuzu gelée
1 Tbs water
1 tsp powdered gelatin
1/3 C dashi stock
2 Tbs yuzu juice
1/2 tsp kosher salt
1/2 chilled asian pear cut into 1/8″ cubes
3-4 chilled wedges of grapefruit peeled and torn into small segments
1 Tbs chives finely chopped
3 oz uni (sea urchin)
Add the water to a small ramekin and sprinkle with gelatin. Let it rehydrate for a few minutes. Put the ramekin in a microwave and zap for about 20 seconds or until it just starts to bubble (careful it will boil over quickly). Add the melted gelatin to the dashi, yuzu juice and salt, stirring to combine. Cover and refrigerate until set.
To make the salad, just add the pear and grapefruit into a bowl. Use a fork to crumble up the set gelatin and add it to the fruit. Sprinkle with the chives and gently mix together. Using a 2.5″ round ring mold (I used a round cookie cutter), put down a layer of the fruit and yuzu gelée. Top with uni in a spiral pattern and remove the ring mold.