Appetizer

Ostrica Cruda in Gelée di Moscato, Caviale di Peperone Rosso e Olio di Basilico Nero

Name: Ostrica Cruda in Gelée di Moscato, Caviale di Peperone Rosso e Olio di Basilico Nero
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 fresh Pacific oysters, live in shell; 200ml Moscato d'Asti wine (or Prosecco); 100ml oyster liquor (from shucking); 2 tbsp Japanese dashi stock; 1 tsp champagne vinegar; 2g gelatin leaves (or ½ tsp powdered gelatin); 1 red bell pepper, halved & seeded; 1 tbsp lemon juice; 1 tsp high-quality roe or fish roe alternative; ¼ cup fresh basil leaves; 1 tbsp black sesame seeds; 3 tbsp extra-virgin olive oil; Fleur de sel; Cracked black pepper; Edible flowers (optional)

A stunner: a single plump oyster in its shell, poached just enough to set, suspended in crystal-clear Moscato d'Asti aspic infused with oyster brine, crowned with spheres of red pepper caviar that burst on the tongue, and finished with basil-black sesame oil that tastes of night gardens.

442cal 3gprotein 11gcarbs 24gfat 40min prep 15min cook 2serves

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