Fresh Oysters with Flowers & Lemon-Champagne Gelee

Sarah MickeyAll Recipes, Citrus Fruit Recipes, Edible Flower Recipes, Oyster Recipes 1 Comment

Fresh Oysters with Flowers & Lemon-Champagne Gelee

Makes Enough for 2 Dozen Oysters

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.

  • 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



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


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.


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


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


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).


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


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


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

Leave a Reply

Your email address will not be published. Required fields are marked *