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Gillardeau oysters nr. 1 Sour cherry / Verveine / almond / Joselito

Gillardeau oysters nr. 1 Sour cherry / Verveine / almond / Joselito
  • 120 g sugar
  • 125 g yogurt
  • 7 × sheet(s) of gelatin
  • 100 ml buttermilk
  • 0.25 g xanthan gum
  • 50 ml Champagne
  • 50 g crème fraîche
  • 12 g glucose
  • 600 g cherry puree
  • 6 × Gillardeau oysters nr. 1
  • 12 × sweet cherrie(s)
  • 300 ml sour cherry juice
  • 5 ml cherry liqueur
  • 250 ml Verveine brew
  • 50 ml Yuzu sake

Ingredients

  • 120 g sugar
  • 125 g yogurt
  • 7 × sheet(s) of gelatin
  • 100 ml buttermilk
  • 0.25 g xanthan gum
  • 50 ml Champagne
  • 50 g crème fraîche
  • 12 g glucose
  • 600 g cherry puree
  • 6 × Gillardeau oysters nr. 1
  • 12 × sweet cherrie(s)
  • 300 ml sour cherry juice
  • 5 ml cherry liqueur
  • 250 ml Verveine brew
  • 50 ml Yuzu sake
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Preparation:

Oysters and cherries:

Shuck the oysters from their shells and clean them. Gently heat the champagne to approx. 60 °C and lightly infuse the oysters therein for 3 minutes. Remove the oysters and allow to cool at room temperature. Cut each oyster into 3 equal pieces. Halve and pit the sweet cherries, then marinate them in a little Verveine brew.

Cherry sorbet:

Soften 3 x sheets of gelatin in cold water. Bring 600 g cherry puree and sour cherry juice to a boil. Dissolve the well-squeezed gelatin and the glucose within. Season to taste with lime juice, salt, 50 g sugar and cherry liqueur. Freeze in an ice maker.

If necessary, pacotize in a Pacojet 2 hours before serving.

Verveine espuma:

Soften the 4 x sheets of gelatin in cold water. Mix together the yogurt, buttermilk, crème fraiche and Verveine brew. Bring the Yuzu sake to a boil and dissolve the well-squeezed gelatin within. Fold in the remaining ingredients. Mix the xanthan gum into the mass and season to taste with salt and lime juice. Pass 500 ml of the mixture through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for at least 4 hours.

To serve

Spray 3 blobs of almond cream into the center of the plate, then place the 3 pieces of sliced oysters on these. Arrange the marinated sweet cherries on the left and right of the plate and cover each pile with a slice of Joselito ham. Scoop out an oval shape from the cherry sorbet and place it on the oysters. Cover with Verveine espuma and garnish with the ham cubes and purple shamrock.

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