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. Michael Kraus
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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 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.
Yield: 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 1/2 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

  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: 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.
  3. 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.
  4. 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.
  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.

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