OYSTERS WITH FIREWORKS GELEE

Come the Fourth of July, chefs everywhere are looking for that colorful appetizer or entrée that matches the spirit and bright lights of the patriotic holiday.

Chef Eric Ripert of New York’s famed Le Bernardin Restaurant often pairs Kumamoto oysters on the half shell with tiny, melt-in-your-mouth colorful cubes of aspic, each a sparkling flavor jewel.

From coast to coast, they’re a perfect seafood match to the nation’s stunning firework displays!

Oysters with Fireworks Gelee

Ingredients

  • 1 lb. green apples, chopped
  • 1 tbsp. wasabi paste
  • 3 tbsp. fresh lemon juice, divided
  • 1 tsp. kosher salt, divided
  • 1 tbsp. plus 4 1⁄2 tsp. unflavored powdered gelatin, divided
  • 30 shiso leaves, thinly sliced
  • 1⁄4 cup plus 2 tbsp. ponzu sauce
  • 3 dozen Taylor oysters on the half shell, for serving

Directions

  1. Grease three 8" x 8" baking pans.
  2. Line bottoms and sides with parchment paper.
  3. Grease paper; set aside.

To make the apple and wasabi gelée:

  1. Soften 2 1⁄2 tsp. gelatin in 2 tbsp. cold water.
  2. Purée apples, wasabi, 2 tbsp. lemon juice, 1⁄2 tsp. kosher salt, and 2 tbsp. water in a blender.
  3. Strain mixture into a small saucepan through a fine strainer; discard solids.
  4. Add gelatin mixture to pan; cook, stirring, over medium heat until gelatin dissolves.
  5. Pour mixture into a prepared pan.
  6. Chill until set, about 2 hours.

To Make the shiso gelée:

  1. Soften 1 tbsp. gelatin in 1⁄4 cup cold water.
  2. Purée 1 tbsp. lemon juice, 1⁄2 tsp. kosher salt, shiso, and 6 tbsp. ice-cold water in a blender.
  3. Strain mixture into a saucepan through a fine strainer; discard solids.
  4. Add gelatin mixture to saucepan; cook over medium heat until gelatin dissolves.
  5. Pour mixture into a prepared pan; cover with plastic wrap.
  6. Chill until set, about 2 hours.

Make the ponzu gelée:

  1. Soften 2 tsp. gelatin in 1⁄2 cup cold water.
  2. Heat ponzu and gelatin mixture in a small saucepan over medium heat, stirring, until gelatin dissolves. Remove from heat; pour mixture into the last prepared pan.
  3. Chill until set, about 2 hours.

To serve: 

  1. Release each gelée from its pan by sliding a knife along edge.
  2. Cut each gelée into 1⁄4" squares; chill.
  3. Garnish each oyster with an assortmentof gelée cubes.