Fresh Oysters with Flowers & Lemon-Champagne Gelee

Sarah Mickey All Recipes, Citrus Fruit Recipes, Edible Flower Recipes, Oyster Recipes 1 Comment

Fresh Oysters with Flowers & Lemon-Champagne Gelee

Makes Enough for 2 Dozen Oysters
wine DRINK PAIRING
Champagne

Elegant and beautiful, this gelee adds jewel-like shine, white wine & lemon flavor and the delicate appearance of edible flowers to fresh oysters on the half shell.

INGREDIENTS
  • Borage Flowers or Micro Orchids
  • 1 1/2 Gelatin Sheets
  • 1 cup Sparkling White Wine (we used Cremant), at room temperature
  • Zest of 1/2 Lemon
  • 1 tsp Fresh Lemon Juice

DIRECTIONS

1

If using borage flowers, pinch off the fuzzy stems. Rinse the flowers.
2

Put the gelatin sheets in a 1/4 cup of the wine in a small saucepan over medium-low heat. Swirl the pan constantly, and heat just until the gelatin dissolves into the wine. Remove from the heat.
3

Add the other 3/4ths of a cup of wine to the pot along with the lemon juice and a pinch of salt.
4

Pour the gelatin mixture into a small dish & move it to the refrigerator for about five minutes.
5

After five minutes, the gelatin will have begun to thicken. Add the flowers and lemon zest to the gelatin and gently push the flowers below the surface with a skewer (may not be possible with the zest).
6

Check the gelatin again a few minutes later and again submerge the flowers.
7

Once the gelatin has set completely, shuck your oysters (how to shuck oysters).
8

Scoop some of the flowers with a layer of gelatin around them and use to garnish the oysters served on the half-shell.
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