For 30 servings
400 ml Debic Cream 35%
400 g sour cream
400 g sea lettuce
12 g gelatin
Soak the gelatin in ice water and rinse the sea lettuce under cold water.
Heat the sour cream, mix with the sea lettuce and mix into a fine purée in the blender.
Add the gelatin and pass through a fine sieve. Place on ice water.
Beat the whipped cream to soft peaks, add add a small portion of the cream to sea lettuce and gelatin mixture.
Mix to a homogeneous mass.
Fold in the remaining cream with a spatula and portion into the 3D moulds.
Leave to set in the refrigerator and freeze at a minimum of -20°C.
Allow to thaw in the refrigerator.
Garnish with a seaweed salad, wasabi cream, seaweed crackers and furika.