Oysters with prosecco jelly
Preparation
2 HRS
Cook time
10 MIN
Serves
4
Cost
$$$
A perfect celebration of prosecco matched with briny freshly shucked oysters.
Ingredients
- 2 sheets (approx.) 10g titanium strength gelatine leaves
- 2 dozen 99904 Kia Ora Medium Half Shell Pacific Oysters
- 250ml 170276 Bottega Vino Dei Poeti Prosecco Doc
- Wakame
- 2 tbsp red shallot, finely brunoised
- Champagne vinegar
- Sugar
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.
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