Oyster bavarois with pickled cucumber jelly, mylor prawns and borage

Ingredients

• Oyster bavarois
• 200 g Rock oysters
• 200 g Oyster juice
• 5 Leaves of gelatine
• 250 ml Crème fraiche
• 200 ml whipping cream
• Lemon juice
• Salt
• Cucumber and oyster jelly
• 350 ml cucumber juice
• 150 ml oyster juice
• 50 g sugar
• 5 leaves gelatine
• Salt and lemon juice to taste.

Instructions

1. 1

   Oyster bavarois

2. 2

   Place the shallots and the oyster juice in a pan and slowly warm.Add the oysters and remove from the heat, until the oysters are just lightly cooked. Add the gelatine leaves and the crème fraiche and blitz in the blender. Pass off over ice and chill. Fold in the semi whipped whipping cream and “season” with the lemon juice and salt.

3. 3

   Cucumber and oyster jelly

4. 4

   Set a thin layer of the jelly into the bottom of a glasss. When set, pipe the bavoirse onto the jelly.

5. 5

   Garnish the dish with pickled cucumber, sliced spring onions, borage leaves and chopped oysters.

6. 6

   Finish with lemon oil.