Gastronomixs

Passion fruit and oyster pearl

This passion fruit pearl is combined with the flavours of oyster and ginger. The tart flavour of the passion fruit complements the fatty and salty taste of the oyster, the ginger syrup breaks through the tartness, and the salt enhances all the flavours to create a perfect balance of sour, salty, fresh, fatty, and just a hint of sweetness. The dish is presented as a pearl in an oyster, so that it has a visual connection to the flavours. This is the perfect start to an evening served with a glass of champagne.

Creation by Dennis Steenbergen, De Hoefslag*, Sterklas ROC, Amsterdam, the Netherlands.

Passion fruit and oyster pearl

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Ingredients

200

ml

passion fruit coulis

30

ml

oyster liquid

2

 

oysters

35

ml

ginger syrup

5

g

salt

1

leaf

gelatin

 

 

cocoa butter

 

 

edible silver powder

Preparation method

  • Mix together the passion fruit coulis, the oyster meat and liquid, the ginger syrup, and salt.
  • Soak the gelatin in cold water.
  • Heat the passion fruit and oyster mixture to approximately 70°C.
  • Dissolve the gelatin in the warm mixture, pull vacuum the mixture in a piping bag, and allow to cool briefly.
  • Fill the silicone ball moulds with the mixture and place in the freezer.
  • Once they are frozen, remove them from the moulds and stick a small cocktail stick in each of the balls.
  • Melt the cocoa butter and dip the frozen balls in here once.
  • Then roll them through the silver powder, allow them to defrost on the inside, and serve cold.

Serving suggestions

  • As an amuse-bouche or in a cold starter with fish, crustaceans, and shellfish.

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