Balsamic & strawberry gel with freshly shucked oyster
Ingredients
12 oysters (freshly shucked)
10 strawberries
100ml soda water
50ml balsamic vinegar
1 vanilla pod
3 gold sheets of gelatine (soaked in ice cold water)
Utensils
12 porcelain spoons
1 plastic tray
1 small metal cutter
Method
1. Without any oil, pan-fry the strawberries with the vanilla pod in a pan.
2. Once the strawberries have warmed up, add the balsamic vinegar and reduce.
3. Add the mixture to a blender and blend with the soda water.
4. Add the gelatine to the mixture and let it set on a plastic tray for at least 5 hours.
5. Once the mixture has set, use a small metal cutter to cut it into disks small enough to fit the base of the porcelain spoons.
6. Top the disk with a fresh oyster and a little olive oil.
Chef Rob Staedler is the Executive chef of Kitchen @ The Hidden Host, a private dining company which creates customised menus for its clients. For more information, call 6410-9026 or visit www.thehiddenhost.com.
