Fresh Oysters with Flowers & Lemon-Champagne Gelee
Makes Enough for 2 Dozen Oysters
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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
- PLUS:
- Fresh Oysters of Your Choice
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.
Comments 1
Looks elegant and sounds refreshing. I wish I could reach over to the other side of my lap top screen and grab some of these oysters! 😛