Pearl of the sea

Name: Pearl of the sea
Ingredients: 300 ml fish stock; 6 g vegetal; 100 g loosely whipped cream; Egg white; Obulato sheets; 200 g prime Greek yogurt; Salt; 1 units.items pinch of pearl powder; 100 g Oysters; 3 units.items Gelatin sheets; 200 g QimiQ; silicone sphere mold; 20 g Oyester 44

Mousse of Zeeland oysters with mother-of-pearl, sea fennel, obulato and Royal Belgium oscietra caviar.

We challenged our FoodXperience chefs culinary team and asked them to use molds to create both savory and sweet dishes. Dishes that are creative and a feast for the eyes, but always with a focus on flavor.

Ingredients

300mlfish stock

6gvegetal

1units.itemspinch of pearl powder

Egg white

Obulato sheets

Salt

100gloosely whipped cream

200gprime Greek yogurt

100gOysters

3units.itemsGelatin sheets

200gQimiQ

silicone sphere mold

20gOyester 44

Preparation

Dissolve vegetal cold in the fish stock, heat to 80°C and add mother-of-pearl powder.

Loosen the egg white with a little salt.
Brush an obulato sheet.
Top with samphire.
Place another sheet on top and press gently.
Dry for about 150 min at 60°C in a food dehydrator.

Cook the oysters at 68°C for 9 min in a steam oven.
Then open, collect the liquid and strain it through a cloth.
Soak the gelatin.
Blend the oyster with the strained liquid and soaked gelatin until smooth in a blender.
Stir Qimiq and prime until smooth.
Whip the cream until soft peaks form.
Combine everything. Spoon into a piping bag and fill the mold.
Freeze.
Remove the frozen balls from the mold and coat with the vegetal mixture.
Spoon into the oyster shell, top with sea vegetables and the dried obulato sheet.
Garnish with royal Belgium oscietra caviar.