Huître tarbouriech, texture de poire


 


Crème d’échalote

  • 100 g de crème liquide 35 %
  • 1.5 g salt
  • 10 g shallots
  • 4 g sherry vinegar
  • 4 g apple cider vinegar

Tapioca

  • 300 g water
  • 50 g tapioca
  • 150 g pear juice
  • 2 g salt

Pear cylinder

  • 2.5 Williams pears
  • 150 g pear juice

Jelly

  • 150 g pear juice
  • 4.5 g gelatin sheets

Oysters

Pear carpaccio

  • 1 pear
  • Martin Sec

Pear broth

  • 600 g pear juice
  • 1 g xantana
  • ascorbic acid (8 g of ascorbic per 1 L of water)

Pear juice

  • 5 kg Williams pears

Herbs and flowers

  • Samphire
  • Borage

SHALLOT
CREAM Whisk all the ingredients in a bowl and stop just before it is too firm.

TAPIOCA
Boil the water with the salt, add the tapioca and cook for 5 minutes. Off the heat, stir in the hot pear juice. Let cool and stir occasionally.

PEAR
CYLINDER Cut the pears in half and cut out 2 x 2 cm cylinders using a cookie cutter. Cut the rest with a melon baller. Place the cut pears in a tray with the pear juice and osmosis with the 99% vacuum sealer.


Heat the pear juice and stir in the previously hydrated gelatine. Pour onto a baking sheet 1 cm thick. Cool and cut into 1 x 1 cm squares.

OYSTERS
Open the oysters.

PEAR CARPACCIO
With a mandolin, make 10 carpaccios 2 mm thick.

PEAR
BROTH Mix the ingredients and remove the air with the vacuum sealer.

PEAR
JUICE Peel and cut the pears into quarters. Remove the center and seeds. Place in water with ascorbic acid. Take half of the pears with some of this solution in a container that can fit into the vacuum sealer. Osmosis with the vacuum sealer 2 times at 100%. In a centrifuge, strain the impregnated pears and those left. Collect the juice and boil it. Remove the scum from the surface with a small strainer and sift it. Let it pass gently on its own and then collect the translucent juice. Set aside in the refrigerator or freezer.

In
the centre of a soup plate, place a small quenelle of shallot cream. Place the pear jelly on the side. Add a pear cylinder, a teaspoon of tapioca and 3 pear balls around it. Place the pear carpaccio on top of the shallot cream and then the oyster. Finish with borage and samphire. Serve the pear juices in a separate gravy boat.

ENJOY YOUR MEAL

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