YOLKS

Sea urchins:
2 sea urchins

Egg yolk:
4 egg yolks
5 gr chili purée

Asparagus buds:
1 wild asparagus spear with many buds

Milk skin:
1 litre full fat milk

Dried tomato:
2 vine tomatoes
Olive oil

Others:
Fried corn bread
Cocoa nibs 

Sea urchins: Open the sea urchins using scissors or two forks. Use a teaspoon to extract the 5 gonads from each of them. Place on kitchen film and keep refrigerated.

Egg yolk: Mix both ingredients and cook sous-vide at 62ºC for 4 hours. Remove and leave to stand in the refrigerator for 24 hours. Just before serving, heat to the same temperature.

Asparagus buds: Use a pointed knife to cut out the buds and set aside on damp paper.

Milk skin: Heat the milk in an induction pan to 80ºC and keep at that temperature. Every 6 minutes, remove the layer of cream that forms on the surface. Keep on kitchen film that has first been moistened with cream.

Dried tomato: Peel the tomatoes and dry in an oven at 60ºC for 5 ours. Cut open, seed and remove the inside. Spread out the flesh, brush with oil and refrigerate. Just before serving, sear lightly on a plancha grill or heat under a grill.

TO SERVE 

On a flat plate, serve 8 sea urchin gonads. Cover with the warm egg yolk. Add some small dice of roast tomato. Cover everything with the milk skin and top with the fried corn bread. Heat the whole dish under a grill, and finish with 5 cocoa nibs and 6 asparagus buds.