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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.
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Credit: Michael Kraus
Canola oil, for greasing
FOR THE APPLE AND WASABI GELÉE:
1 lb. green apples, chopped
1 tbsp. wasabi paste
2 tbsp. fresh lemon juice
1⁄2 tsp. kosher salt
2 1⁄2 tsp. unflavored powdered gelatin,
softened in 2 tbsp. cold water
FOR THE SHISO GELÉE:
1 tbsp. fresh lemon juice
1⁄2 tsp. kosher salt
30 shiso leaves, thinly sliced
1 tbsp. unflavored powdered gelatin,
softened in 1⁄4 cup cold water
FOR THE PONZU GELÉE:
1⁄4 cup plus 2 tbsp. ponzu sauce
2 tsp. unflavored powdered gelatin,
softened in 1⁄2 cup cold water
3 dozen oysters on the half shell,
for serving
1. Grease three 8" x 8" baking pans, line bottoms and sides with parchment paper, and grease paper; set aside.
2. Make the apple and wasabi gelée: Purée apples, wasabi, lemon juice, 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.
3. Make the shiso gelée: Purée lemon juice, 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.
4. Make the ponzu gelée: 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.
5. 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.
MAKES 3 DOZEN
