Oyster Mousse

Rating: 4.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Oyster mousse:

Mousse mirror:


Stir crème fraîche with spices and lime until smooth. Soak gelatine, poach oysters and chop finely, mix with vegetable cubes in crème fraîche. Whip the cream until semi-stiff, add the gelatine dissolved in the crème fraîche, fold in the whipped cream, fill into a timbal mold and pour over the saffron stock, the remaining vegetable cubes and the dill.

Leave to cool in the refrigerator for 120 minutes.

* Noilly Prat = dry vermouth (18%)

Tip: Always use aromatic spices to refine your dishes!

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