Oysters with prosecco jelly

2 HRS

10 MIN

$$$

A perfect celebration of prosecco matched with briny freshly shucked oysters.

Ingredients

Method

Thaw covered oysters in a refrigerator at 0 - 4°C in a single layer. Thawing could take around 4 – 6 hours. Drain off excess liquid after thaw, refresh with a saline spray (2% salt).
Soak the gelatine leaves in cold water for about 5 minutes until soft.
While the gelatine is soaking, put the strained oyster juice (should be 1-2 tablespoons) in a small saucepan with the prosecco and bring to the boil. Remove from the heat, squeeze out the water from the gelatine and add to the hot prosecco, stirring until dissolved completely. Strain into a shallow container, large enough to give you a depth of about 0.5 cm.
Refrigerate until set, about 2 hours. When ready to serve, gently turn the jelly onto a chopping board and cut into tiny cubes.
Soak red shallots in a little Champagne vinegar and a pinch of sugar.
To serve, arrange the shells on a serving plate, put a little wakame in the base, top with an oyster, then top with a little pile of prosecco jelly cubes and sprinkle of red shallots.

Shop featured products

Bottega Vino Dei Poeti Prosecco Doc

Bidfood code 170276

Kia Ora Medium Half Shell Pacific Oysters

Bidfood code 99904

Dive into more recipes

Crispy prosciutto & coconut prawns

Ticking all the platter boxes, crunchy fried prawns served with creamy Birch and Waites sauces, all they need…

Beef tenderloin, red wine jus, Heston style chips

Max your dining expectations with a classic flavour bomb, the perfect steak with some crunchy on the outside…

Lobster & caviar linguine with creamy sauce

Prosecco is the essence of festivity, so prosecco teamed with Lobster and Caviar takes this celebration pasta to…