Espresso Roe Dessert Sushi

Sushi is delicious.
Dessert is delicious.
These facts are self evident.

But what if we could combine the two?! Mind. Blown.

One of my favorite sushi rolls is the ikura (salmon roe) roll. Brightly colored salmon eggs that pop in your mouth and taste like the ocean breeze. If only I could get the same sweet rather than savory effect for dessert...maybe get a caffeine kick while I'm at it? Oh, and chocolate. Let's put some chocolate in there.  

Let's make it happen.

Milk chocolate shell "nori," panna cotta "rice," and espresso "roe" using the power of molecular gastronomy.  This is a dessert of desserts, so make sure to show these off when you make them. 

Step 1 On a Roll

To make these, you will need:

Sodium Alginate
Calcium Lactate
Espresso (this can be instant espresso powder + water)
Chocolate chips (ignore the fancy block of chocolate in the picture--I'll explain later)

[Heavy cream
Sugar
Vanilla
Gelatin powder] - for panna cotta

or

Whipped cream (from a can or homemade)


And also:

A cylinder (paper towel roll or similar)
Wax paper
Tape
Scissors
A scale (ideally)
Some kind of dropper (pipette, syringe, straw, etc.)
Lots of bowls and silverware
A fancy plate (for displaying)

Comments

[mygibzone]

I'm not a fan of sushi but this is REALLY cool! 2 thumbs up!

[barefootbohemian]

I have always wanted to try some molecular gastronomy, does this count? Besides what could be better - coffee AND chocolate :))

[Raksab]

Absolute genius, and even more important, you had clear instructions with decent pictures! Five stars and a heaping plate of win for you, sir!

[lackadaisicaal]

Super cool!

[Penolopy Bulnick]

Amazing!

[mikeasaurus]

*kerpoooooosh!*

^{_{(that was the sound of my mind being blown)}}

[jessyratfink]

Gorgeous and so creative. Great work! :D