Serves 10
Ingredients
Oyster
10 no Oyster Gillardeau N ̊2
Cucumber gel
200ml cucumber skin juice
150ml champagne
1g agar-agar
2 no gelatine leaf (gold)
Cucumber tower
1 no japanese cucumber sliced
Geranium cream
200ml cream, slightly whipped
3 no shallots, peeled and finely chopped
10ml cider vinegar
5ml xeres vinegar
1ml geranium oil
Garnish
30 no scarlet cress leaf
30 no viola flower
5 no pink radish
Method
Cucumber tower
Place the cucumber slices in a vacuum bag with 50ml cucumber juice. Vacuum at 0 atmosphere.
Cucumber gel
Bring 100ml champagne to boil, add agar-agar and whisk for 2 minutes.Remove from the stove and add gelatin sheet.Add remaining 150 ml cucumber juice. Pour on silicone paper and spread to 2mm diameters wide.Let it set in the refrigerator and cut using a ring cutter.
Geranium cream
Combine whipped cream and shallots.Add xeres vinegar and cider vinegar.Slowly incorporate geranium oil into the mixture.
Oysters
Remove oysters from shells.Set aside oyster liquor and remaining 50ml champagne and bring to a boil. Add the oysters and steam for 30 seconds. Set aside to cool.
To serve
Lay a slice of cucumber jelly flat. Top with geranium cream and oysters.Garnish with the cucumber towers, sliced radish, scarlet cress and viola flowers.
To find out more about Chef Emmanuel click