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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