Oysters on a Trip

By corlear

Ingredients

• For the lime cloud:
• 1 cup water
• 2 sheets gelatin (previously rehydrated in cold water)
• 11/2 tbsp lime juice
• grated rind of 1 lime
• For the seaweed croquant:
• 7 oz fondant
• 1/3 cup glucose
• 3/8 cup Isomalt
• 13/4 oz dry nori seaweed
• salt
• FOR THAILAND:
• For the coconut cream:
• 1/2 oz desiccated coconut
• 1/2 tbsp water
• For the ginger oil:
• 11/2 cup sunflower oil
• 4 oz fresh ginger
• For the lemon grass infusion:
• 1/4 cup water
• 3/4 oz lemon grass
• For the lemon grass gelatin:
• 3 tbsp lemon grass infusion (see previous step)
• 2 tsp powdered agar-agar
• To finish:
• 4 drops Natco tamarind paste
• 1 tsp powdered curry
• 1 tsp fresh ginger, diced
• 4 fresh lemon verbena leaves, in julienne
• lime rind
• 4 leaves fresh basil
• FOR JAPAN:
• For the soya gelatin:
• 11/2 tbsp soya sauce
• 11/2 tbsp water
• pinch powdered agar-agar
• For the dry nori seaweed julienne:
• 1/4 sheet dry nori seaweed
• For the crystallized pink ginger:
• 2 tbsp pink ginger
• For the wasabi paste:
• 1 tsp powdered wasabi
• 1 tsp water
• To finish:
• 1 tsp roasted sesame
• 12 drops sesame oil
• FOR MEXICO:
• For the corn cream:
• 1 can corn (83/4 oz)
• For the chili oil:
• 1/3 cup sunflower oil
• pinch dry chilies
• For the chili rings:
• 5 dry chilies
• To finish:
• 4 coriander leaves

Details

Servings 4

Preparation

Step 1

For the lime cloud:
1. Put 1½ cup of water in the freezer at 34ºF.
2. Dissolve the gelatin in 1/3 cup water at 120ºF, but do not let it set
3. Whip the jellied water, while it is still warm.
4. When the foam begins to form , add the iced water and syrup.
5. Increase the speed and continue whisking until stiff peaks form.
6. Add the cold lime juice and grated lime rind and mix in thoroughly. Do not over whisk.
7. Spread a 2/3" layer over the surface of a container
8. Place in the freezer for 2 minutes to block the gelatin.
9. Leave to set in the fridge for at least 2 hours.
10. Once it is set, cut into 3 x ¾" rectangles.

For the seaweed croquant:
1. Grind the dry nori seaweed in a food processor.
2. Heat the fondant and glucose in a pan. Stir until the ingredients have completely dissolved and add the Isomalt.
3. Continue heating the mixture over a medium heat until the thermometer reads 325ºF.
4 Remove from the heat and when the mixture is no longer boiling, add the ground nori seaweed. Stir energetically.
5. Spread the mixture ½ or ¾" thick over a piece of greaseproof paper.
6. When it is sufficiently cool, cut it into slices. Leave it to cool for 5 minutes.
7. Grind the slice in the food processor until you get a fine powder.
8. Line a baking tray with a Silpat liner. Use a colander to sprinkle the powdered caramel over the tray to form a thin, regular layer. Sprinkle the salt.
9. Heat the tray at 325ºF for 1 minute.
10. Season with salt while the croquant is still hot
11. Keep in a hermetically sealed container.

FOR THAILAND:
For the coconut cream:
1. Warm the water and mix the coconut powder. Work until it is dissolved and you have a smooth thin cream.
2. Strain and leave at room temperature, as it would dry out too much in the fridge.

For the ginger oil:
1. Cut the fresh ginger into small uneven pieces.
2. Cover with the sunflower oil.
3. Panfry at 160ºF for 3 hours.
4. Leave to marinade for 12 hours in the fridge and strain.
5. Place in a baster.

For the lemon grass infusion:
1. Bring the water to the boil and dice the lemon grass. Add the diced lemon grass. Stir.
2. Remove from the heat, cover and leave to infuse for ½ hour. Strain.

For the lemon grass gelatin:
1. Mix the lemon grass infusion and the powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat. Remove from the heat and whisk.
3. Pour a 1/10" layer in a dish.
4. Leave to set in the fridge for at least 3 hours.
5. Once it has set, cut into ¼" squares.
6. Keep in the fridge.

FOR JAPAN:
For the soya gelatin:
1. Mix the water and powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat. Remove from the heat, add the soya sauce and whisk.
3. Pour a 1/10" layer in a dish.
4. Leave to set in the fridge for at least 3 hours.
5. Once set, cut into ¼" squares.
6. Keep in the fridge.

For the dry nori seaweed julienne:
1. Cut 1½" wide sheets of dry nori seaweed. Place the sheets on top of each other and cut them into 1/10" thick thin strips (julienne). Keep on one side.

For the crystallized pink ginger:
1. Strain and cut into approx. ¾ x ¾" slices.

For the wasabi paste:
1. Make a thin paste by mixing the cold powdered wasabi and the water together. Keep on one side

FOR MEXICO:
For the corn cream:
1. Drain the can of corn and liquefy the niblets 3 times to make a smooth a purée as possible.
2. Drain, place in a baster and keep in the fridge.

For the chili oil:
1. Cover the chilies with sunflower oil and panfry at 160ºF for 3 hours.
2. Leave in the oil to marinade

For the chili rings:
1. Cut the chilies into thin rings

Final Steps & Preparation:
1. Place a lime cloud rectangle on one side of the plate.
2. The inside of the end of the cloud will represent Thailand. Fill a spoon with coconut cream and place 2 Tbsp of diced fresh ginger, 1 drop of tamarind paste, a little curry powder, a leaf of lemon verbena in julienne, lime rind and 1 small leaf of fresh basil. Arrange without completely covering the coconut.
3. Japan will be in the center. Place 3 cubes of soya gelatin and place on and around a little roasted sesame, 3 drops of sesame oil, pink ginger in the shape of a scarf, 10 sticks of dry nori seaweed and a pinch of wasabi paste.
4. The outside end will be Mexico. Put a coriander leaf on top of a coffee spoon of corn cream, together with 2 chili rings and 1 drop of chili oil.
5. Place the oysters parallel to the lime cloud rectangle and with each oyster coinciding with a country.
6. Roughly break up the seaweed croquant and place 3 pieces on top of each oyster.
7. Sprinkle a few strands of lime peel in the lime cloud gaps between the countries.