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