Edible Oyster Shell with Caviar

90 mins
Serves 1
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Directions

  1. 1Mix flour, oat flour, fish broth, cornstarch, 4g of salt and 2g of squid ink with a hand blender until smooth.
  2. 2Take half of the batter and add another 3g of squid ink.
  3. 3Preheat the pie tee mold at 170°C.
  4. 4Dip the mold into the batter for about 10 seconds.
  5. 5Let it rest for about 1 minute.
  6. 6Deep fry for another 20 seconds.
  7. 7Add details with edible silver powder.
  8. 8Dry in the oven at 60°C for about 1 hour and a half.
  9. 9Let cool down.
  10. 10Brush the inside of the shell with 2-3 thin layers of cocoa butter.
  11. 11Add more edible silver powder on top.
  12. 12Fill with Italian oyster, a drop of wasabi, caviar, crème fraîche, herbs powder, lime zest and edible flowers.

Ingredients

  • 70 g flour
  • 70 g oat flour
  • 300 g fish broth
  • 25 g corn starch
  • 4 g salt
  • 2 g squid ink
  • 3 g squid ink
  • 0 edible silver powder
  • 2 thin layers cocoa butter
  • 1 Italian oyster
  • 1 drop wasabi
  • 0 caviar
  • 0 creme fraiche
  • 0 herbs powder
  • 0 lime zest
  • 0 edible flowers

Equipment

pie tee moldhand blendertweezersoven