1¼ tablespoons powdered gelatin
2 ounces of water
1 ounce Blanquette de Limoux
1 teaspoon pink peppercorns
1 sprig of dill
Pepper to taste
To make the oysters: Dissolve the powered gelatin in 2 ounces of water. Open the oysters, place the meat and the water from the oysters into a bowl. Pour just the water into a separate bowl. Set aside.
Bring the Blanquette de Limoux to a boil. Poach the oysters for ten seconds. Remove oysters from Blanquette de Limoux and place in the refrigerator. Add the pink peppercorns and sprig of dill to the Blanquette de Limoux. Boil and then remove from heat. Mix in a small amount of oyster water. Fill the half shells with the some gelatin, leaving some aside, and let it cool for at least one hour. Place the oysters atop the gelatin in the shells. Sprinkle pepper on each, then pour the remaining gelatin mixture on top, and let refrigerate until gelatin becomes semi-solid. Serve chilled.
Wine recommendation: AOP Blanquette de Limoux, Languedoc-Roussillon, Sud de France
1 short cut pastry
One peach, thinly sliced
To make the peach pastry: Preheat the oven to 450°F. Cut a short crust pastry in 4 pieces and spread each piece with apricot jam. Add thin slices of peaches. Fold the pastry matching 2 opposite corners. Bake for 10 to 15 minutes, until golden brown. Serves 4.
Wine recommendation: AOP Muscat de Rivesaltes, Languedoc-Roussillon, Sud de France