10 no Oyster Gillardeau N ̊2
200ml cucumber skin juice
2 no gelatine leaf (gold)
1 no japanese cucumber sliced
200ml cream, slightly whipped
3 no shallots, peeled and finely chopped
10ml cider vinegar
5ml xeres vinegar
1ml geranium oil
30 no scarlet cress leaf
30 no viola flower
5 no pink radish
Place the cucumber slices in a vacuum bag with 50ml cucumber juice. Vacuum at 0 atmosphere.
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.
Combine whipped cream and shallots.Add xeres vinegar and cider vinegar.Slowly incorporate geranium oil into the mixture.
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.
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.
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