100% Edible Oyster Shell

123 mins
Serves 1
instagram.com

Directions

  1. 1Mix flour, oat flour, fish broth, corn starch, salt and 2g of squid ink using a hand blender.
  2. 2Mix flour, oat flour, fish broth, corn starch, salt and 2g of squid ink using a hand blender.
  3. 3Mix flour, oat flour, fish broth, corn starch, salt and 2g of squid ink using a hand blender.
  4. 4Take half the batter and add another 3g of squid ink.
  5. 5Take half the batter and add another 3g of squid ink.
  6. 6Take half the batter and add another 3g of squid ink.
  7. 7Preheat the pie tee mold at 170°C.
  8. 8Preheat the pie tee mold at 170°C.
  9. 9Preheat the pie tee mold at 170°C.
  10. 10Dip the mold into the batter for about 10 seconds, let rest for 1 minute, and then deep fry for 20 seconds.
  11. 11Dip the mold into the batter for about 10 seconds, let rest for 1 minute, and then deep fry for 20 seconds.
  12. 12Dip the mold into the batter for about 10 seconds, let rest for 1 minute, and then deep fry for 20 seconds.
  13. 13Add details with edible silver powder and dry in oven at 60°C for 1 hour and a half.
  14. 14Add details with edible silver powder and dry in oven at 60°C for 1 hour and a half.
  15. 15Add details with edible silver powder and dry in oven at 60°C for 1 hour and a half.
  16. 16Let cool, brush the inside with 2-3 thin layers of cocoa butter and add more edible silver powder on top.
  17. 17Let cool, brush the inside with 2-3 thin layers of cocoa butter and add more edible silver powder on top.
  18. 18Let cool, brush the inside with 2-3 thin layers of cocoa butter and add more edible silver powder on top.
  19. 19Fill the edible oyster shell with an Italian oyster from Sardinia, a drop of wasabi, caviar, crème fraîche, herbs powder, lime zest and edible flowers.
  20. 20Fill the edible oyster shell with an Italian oyster from Sardinia, a drop of wasabi, caviar, crème fraîche, herbs powder, lime zest and edible flowers.
  21. 21Fill the edible oyster shell with an Italian oyster from Sardinia, a drop of wasabi, caviar, crème fraîche, herbs powder, lime zest and edible flowers.

Ingredients

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

Equipment

pie tee moldhand blendertweezersoven