Scopri

Oyster with prosecco jelly

Chef Stefano Riva

Difficulty: easy

Method: 20'

Cooking: 5'

Difficulty: easy

Method: 20'

Cooking: 5'

Chef Stefano Riva

Difficulty: easy

Method: 20'

Cooking: 5'

Difficulty: easy

Method: 20'

Cooking: 5'

Method

  1. 01 /

    Open the oyster and save its water in a small bowl.

    In a saucepan, boil the prosecco and add the oyster water.

    Then add the gelatine put to soak in cold water and squeeze out well.

    Completely dissolve the gelatine in the prosecco, then pour into a bowl and leave to cool.

    Peel the apples then cut dice them.

    Put a few diced apples on the bottom of the oyster shell, place the oyster on top, add a few more pieces of apple and cover with the prosecco jelly.

    Decorate with the chopped apple peel and place in the fridge until the jelly has thickened.

    Serve the oysters well chilled.

The oysters should be very fresh so that they have a good amount of water in them.

The apples must be of a slightly sour variety to contrast with the taste of the oyster.

The wine can be prosecco, or even a rosè wine as in our recipe, or any other dry, non-sweet sparkling wine.

Ingredients for 4 serves

4 oysters

1 green apple

20 g gelatine

200 ml Prosecco

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