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Oysters with Champagne and caviar


"Oysters, caviar, Champagne - a trio of equally luxurious ingredients, and served together, they signal the start of an extra-special occasion," says Stone. "Yuzu is a tart Asian citrus fruit that is best fresh, but if you can't find it, yuzu juice from an Asian grocer will do the trick."

You'll need

24 oysters, shucked, shells reserved To serve: crushed ice 60 gm caviar (Maude uses oscietra) 1 tbsp yuzu juice   Champagne gelée 1 tbsp lemon juice silver-strength gelatine leaves, softened in cold water for 5 minutes 180 ml rosé Champagne

Method

  • 01
  • For Champagne gelée, warm lemon juice in a small saucepan over low-medium heat, remove from heat, squeeze excess water from gelatine, add to pan and whisk to dissolve. Transfer to a bowl, stir in Champagne, then pour into a shallow container and refrigerate until set (1½-2 hours). Using a fork, gently scrape to break up the gelée.
  • 02
  • Arrange oysters in the half-shell on a platter of crushed ice, top each with a little caviar and Champagne gelée, garnish with a couple drops of yuzu juice and serve.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

H Goutorbe Cuvée Prestige NV, Champagne, France.

Featured in

Sep 2015

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