Oysters in Gelée Recipe | SAVEUR

Oysters in Gelée

Chef Eric Ripert of Le Bernardin in New York City pairs Kumamoto oysters on the half shell with tiny, melt-in-your-mouth cubes of aspic in various flavors.

Oysters in Gelée
Chef Eric Ripert of Le Bernardin in New York City pairs Kumamoto oysters on the half shell with tiny, melt-in-your-mouth cubes of aspic in various flavors.
makes 3 dozen

Ingredients

1 lb. green apples, chopped
1 tbsp. wasabi paste
3 tbsp. fresh lemon juice, divided
1 tsp. kosher salt, divided
1 tbsp. plus 4 12 tsp. unflavored powdered gelatin, divided
30 shiso leaves, thinly sliced
14 cup plus 2 tbsp. ponzu sauce
3 dozen oysters on the half shell, for serving

Instructions

Grease three 8" x 8" baking pans, line bottoms and sides with parchment paper, and grease paper; set aside.
Make the apple and wasabi gelée: Soften 2 12 tsp. gelatin in 2 tbsp. cold water. Purée apples, wasabi, 2 tbsp. lemon juice, 12 tsp. kosher salt, and 2 tbsp. water in a blender. Strain mixture into a small saucepan through a fine strainer; discard solids. Add gelatin mixture to pan; cook, stirring, over medium heat until gelatin dissolves. Pour mixture into a prepared pan. Chill until set, about 2 hours.
Make the shiso gelée: Soften 1 tbsp. gelatin in 14 cup cold water. Purée 1 tbsp. lemon juice, 12 tsp. kosher salt, shiso, and 6 tbsp. ice-cold water in a blender. Strain mixture into a saucepan through a fine strainer; discard solids. Add gelatin mixture to saucepan; cook over medium heat until gelatin dissolves. Pour mixture into a prepared pan; cover with plastic wrap. Chill until set, about 2 hours.
Make the ponzu gelée: Soften 2 tsp. gelatin in 12 cup cold water. Heat ponzu and gelatin mixture in a small saucepan over medium heat, stirring, until gelatin dissolves. Remove from heat; pour mixture into the last prepared pan. Chill until set, about 2 hours.
To serve, release each gelée from its pan by sliding a knife along edge. Cut each gelée into 1⁄4" squares; chill. Garnish each oyster with gelée cubes.

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