Oyster cream
Ingredients
- 70 g oyster trimmings drained for at least 20 minutes
- 20 g sushi vinegar
- 20 g egg white
- 2 g salt
- 10 g lime juice
- 220 g neutral oil I use sunflower oil
Instructions
- Mix the oyster trimmings with 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.
