Ingredients
| COCONUT VINEGAR JELLY | |
| 2g gelatine leaf | |
| 100ml coconut vinegar (or white vinegar) | |
| 100ml water | |
| 20g caster sugar | |
| 24 fresh oysters, in the shell | |
| fresh coconut cream, keep chilled until ready to serve | |
| crushed ice, to serve |
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Instructions
| 1. | Bloom the gelatine in cold water until softened, about 5 minutes. |
| 2. | Put the vinegar, water and sugar in a saucepan and bring to the boil. |
| 3. | Remove from the heat and whisk in the gelatine until dissolved. |
| 4. | Pour into a shallow tray and refrigerate until set. |
| 5. | Carefully shuck the oysters, keeping the oyster liquor in the shell, then keep chilled until ready to serve. |
| 6. | When ready to serve, flake or chop the set vinegar jelly. |
| 7. | Place the oysters on crushed ice then spoon the coconut cream over each oyster. |
| 8. | Top with vinegar jelly and serve immediately. |
Recipes & food styling Michael Meredith / Photography Manja Wachsmuth