Gastronomixs

Cucumber-oyster foam

The liquid in oysters is naturally salty. Collect the liquid when opening the oysters, so that the tasty liquid can be used for further Waste to Taste preparations, as in this foam.

Creation by Thomas Bühner, Restaurant La Vie***, Osnabrück, Germany.

Makes 350g.

Cucumber-oyster foam

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Ingredients

2

g

gelatin leaves

50

g

milk

250

g

cucumber juice

2

 

lemons, for juice

45

g

oyster juice

As needed:

 

Chardonnay vinegar

As needed:

 

salt

Preparation method

  • Boil the milk with part of the cucumber juice.
  • Dissolve the softened gelatin in this mixture.
  • Add the rest of the ingredients.
  • Season to taste with Chardonnay vinegar and salt.
  • Pass the mixture through a sieve and pour into a siphon. Aerate with one cartridge.
  • Chill the siphon until ready to use.

Serving suggestions

  • As a component in a dish, e.g. with cucumber, oyster an olive components.
  • As part of an amuse-bouche, e.g. with infused cucumber cubes.
  • Use in a composition with components of markeel, tomato, and celeriac.

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