Oysters with Cucumber and Verjuice Jelly

INGREDIENTS

  • 1 tbspn Dill
  • 4 x 2g gold-strength gelatine leaves
  • 2 cups Cold water
  • 1 telegraph (continental) cucumber
  • 1 tspn Caster sugar
  • to taste Sea Salt
  • 30 Oyster
Print Recipe

Place the Verjuice in a small stainless-steel saucepan over low-medium heat, then bring just to a simmer, being careful not to let it boil or the Verjuice will become cloudy. Remove from the heat, add the dill, then set aside to infuse for 10 minutes.

Soak the gelatine leaves in a bowl with the cold water for 5 minutes or until softened. Remove the gelatine and squeeze out any excess liquid. Add to the warm Verjuice and stir until the gelatine has dissolved. Set aside to cool.

Place the cucumber, caster sugar and 1/2 teaspoon salt in a blender and blend until a puree forms. Transfer to a mixing bowl and set aside.

Strain the cooled Verjuice mixture into the cucumber puree and stir to combine well (there should be 400ml and no less than 1 1/2 cups 375ml). Line an 18cmx13cm plastic container or baking dish with plastic film, then pour in the Verjuice and cucumber mixture to form a 1cm-think layer. Refrigerate the jelly for 6 hours or until set.

Carefully turn the jelly out onto a chopping board, then cut into 1cm dice.

Place the oysters on a platter or divide among small plates, then top each oyster with a cube of jelly. Drizzle the tiniest amount of olive oil over and serve.