These oysters with Champagne gelée couldn’t be more perfect for a New Year’s party! This step-by-step will help you prepare this festive appetizer with ease.
- 6 oysters
- A few sprigs of dill
- 10 g Madeira gelée
- 10 cl brut Champagne
- Freshly ground black pepper
- 1 lemon
Instructions
Step 1: Method
Open the oysters and reserve their first water in a bowl. When choosing oysters, be aware that the smaller the number indicating their caliber, the larger the oysters will be.
Strain the water and place it into a pot. Add the gelatin and whisk to dissolve. Bring to a boil, then remove from the heat.
Add the Champagne and season with a bit of pepper.
Carefully pour the mixture over the oysters.
Place the oysters on a serving platter covered with rock salt, to keep them from moving. Sprinkle with a few dill sprigs and lemon zest. Chill 2 hours before serving. For a different spin on plating, serve in Champagne coupes.
