Oyster Shooter

INGREDIENTS

  • 2 Gelatine leaves
  • 1/2 tspn Caster sugar
  • 6 Freshly shucked Oysters
  • 1/2 Shallot
  • 1 tbspn Sherry Vinegar
  • 1/2 tspn Thyme
  • To taste Salt flakes
  • To taste Freshly ground black pepper
Print Recipe

Soak the gelatine leaves in cold water for a couple of minutes.

Heat the Verjuice and sugar together and stir until dissolved. Leave the Verjuice to cool a little, squeeze the excess water out of the gelatine and stir into the Verjuice, making sure that the gelatine dissolves completely. Pour half of the Verjuice into the base of six small shot glasses, and refrigerate until set. Once set, place an oyster on top of each jelly and pour the remainder of the Verjuice over the oyster and refrigerate until needed.

Mix the finely chopped shallot with the sherry vinegar and thyme, season with a little sea salt and freshly ground black pepper and leave to marinate for about 20 minutes.

To serve, top each shot glass with a little of the shallot mixture and serve with a teaspoon so that guests can enjoy the shooter in one go!