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Oyster cream


70 grams

oyster trimmings

20 grams

sushi vinegar

20 grams

egg white

2 grams

salt

10 grams

lime juice

220 grams

neutral oil (I use sunflower oil)

For that weigh 70 grams of the oyster trimmings and also add the sushi vinegar, the egg white, the salt and the lime juice. Now blend this till smooth. Once smooth add the neutral oil and blend it till it’s emulsified. Then transfer it into a piping bottle and let it set for at least 1 hour in your fridge. You can keep this cream for 1 or 2 days.





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