Gastronomixs

Cucumber-oyster foam

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

Cucumber-oyster foam

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

250

g

cucumber juice

2

 

lemons, for juice

50

g

milk

2

g

gelatin leaves

45

g

oyster juice

As needed:

 

salt

As needed:

 

Chardonnay vinegar

Preparation method

  • Boil the milk with part of the cucumber juice.
  • Dissolve the softened gelatine in this mixture.
  • Add the rest of the ingredients.
  • Season to taste with salt and Chardonnay vinegar.
  • 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.

Previous page