Oysters with Peanut Croquant and Sponge

By corlear

Ingredients

• For the peanut croquant:
• 3 oz peanuts
• 2 oz fondant
• 11/2 tbsp glucose
• 13/4 oz Isomalt
• For the oysters and oyster water:
• 4 "pied de cheval" oysters (7 oz)
• For the hot oyster gelatin:
• 1/2 cup oyster water (see previous step)
• pinch powdered agar-agar
• For the peanut sponge:
• 2 cups water
• 7/8 cup peanut butter

Details

Servings 4

Preparation

Step 1

For the peanut croquant:
1. Grind the nuts in a food processor in small amounts in the food processor in quick bursts, to make sure the oil does not come out and they form a paste.
2. Stir the nuts between each burst to make sure that they do not stick to the sides of the food processor.
3. Heat the fondant and glucose in a pan. Stir until the ingredients have completely dissolved and add the Isomalt.
5. Continue heating the mixture over a medium heat until the thermometer reads 325ºF.
5. Remove from the heat and when the mixture is no longer boiling, add the peanut powder. Stir energetically.
6. Spread the mixture ½ or ¾" thick over a piece of greaseproof paper.
7. When it is sufficiently cool, cut it into 2 x 2" slices and put to one side to be until you are ready to use it.
8. Place a piece of peanut croquant between 2 Silpat liners and bake in the oven at 345ºF.
9. Leave the croquant in the oven for 5 minutes until it has dissolved and then use a rolling pin to roll it out into a thin sheet.
10. Transfer to a piece of greaseproof paper and cut it into 1¼ x 1¼" squares.

For the oysters and oyster water:
1. Use an oyster opener to open the oyster and keep all the juices.
2. Use the tip of a sharp knife to cut the peduncle connecting the oysters to the shell and remove the mollusks
3. Use scissors to trim the oysters.
4. Keep the oysters in their strained juices

For the hot oyster gelatin:
1. Mix a quarter of the oyster water and the agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat. Remove from the heat and whisk. Mix with the rest of the oyster water.
3. Put two soup spoonfuls (1/8 cup per plate) in each small dish.
4. Leave to set in the fridge for at least 3 hours.

For the peanut sponge:
1. Dissolve the butter in the water and strain.
2. Mix all the ingredients together in a metallic bowl, which should be 8" in diameter and 10" high. Heat to 60-160ºF and keep warm.

Note: Minimum amount to be able to emulsify the sponge.

Final Steps & Preparation:
1. Heat the plates with the oyster gelatin in the salamandra.
2. Place a slice of croquant on top of each oyster and heat in the salamandra long enough for the croquant to melt and cover the oysters.
Place the oysters on one side in the gelatin.
3. Emulsify the liquid in a Thermomix, whisking the surface to add the largest amount of air and make a foam that we call sponge.
4. Finish by putting a little coconut sponge beside the oyster.