recipe by Katie McAllister, Winged Foot Golf Club
SERVES 6, makes 36 oysters.
Ingredients:
Oyster Shells
Chocolate Mousse Oyster
Passion Fruit Mignonette
Garnish
Preparation
Oyster Shells
Brush the insides of oyster molds with the tempered dark chocolate, leaving gaps for the white chocolate to be seen. Allow to set for 5 minutes or until chocolate loses its’ wet look.
Fill the mold completely with the tempered white chocolate then tap the mold to allow any air bubbles to come to the surface.
Invert the mold to dump out the chocolate then scrape the edges clean. Allow to completely set about 1 hour in a cool room or in the refrigerator for about 20 minutes.
Invert the mold and remove the chocolate shell from the mold. Using a small paint brush, luster the inside of the oyster mold with the mother of pearl luster dust to give it some shimmer. The luster dust is optional but adds to the presentation.
The oyster shells should be made ahead of time, and if stored covered in a cool dark place can be kept for up to 3 months.
Chocolate Mousse Oyster
Whip the cream to medium peaks and set aside.
Bloom the gelatin by filling a small bowl with cold tap water, about 1 ½ cups. Submerge the gelatin sheet in the water for about 3 minutes.
Whip the yolks and sugar over a double boiler until the sugar has dissolved and the yolks are warm to the touch. Move the yolk mixture to a mixer with a whip attachment and whip on medium speed until the yolks are fluffy and pale in color.
Melt the chocolate over a double boiler.
Melt the gelatin with 1 tsp. of the whipped cream. This can be melted over the same double boiler as the chocolate or in a microwave.
Working quickly, while the chocolate and gelatin are both still warm and melted- fold the melted chocolate into the yolks then quickly fold the melted gelatin into the chocolate and yolk mixture. Fold in the cream in 3 additions.
Let the mousse set in the fridge for about 4 hours, can be stored for up to 4 days.
Passion Fruit Mignonette
Open the passion fruits and scrape out the seeds into a small bowl.
Chop the strawberries into fine pieces and add to the bowl with the passion fruit.
Mix altogether with 1-2oz of simple syrup. Add less if you don’t want it to be too sweet.
Assembly
Arrange the oyster shells on a platter or on top of the pearled sugar as your “ice”. Each serving should have about 1 cup of pearled sugar on the plate, and 6 oyster shells.
Using teaspoons dipped in hot water, quenelle your mousse and place one quenelle in the center of each shell as your “Oyster”.
Top each oyster with about ½ tsp of the passion fruit mignonette and one white chocolate crunchy pearl.
Other variations in flavors can be done by pairing different mousses and sauces.
Wine Match
Champagne is my recommendation for this dish.
Ingredients:
Oyster Shells
- 8 oz. Tempered Dark Chocolate
- 3lbs. Tempered White Chocolate
- Pinch Mother of Pearl Luster Dust
Chocolate Mousse Oyster
- 1 cup Cream
- 3 Egg Yolks
- 1 oz. Sugar
- 5 oz. Semi-Sweet Chocolate 58%
- 1 sheet Gelatin
Passion Fruit Mignonette
- 3 Passion Fruits
- 3 Strawberries
- 1-2oz. Simple Syrup
Garnish
- 8-10 cups Pearled Sugar
- 36-40 pieces (about 1/2 cup) Valhrona White Chocolate Crispy Pearls
Preparation
Oyster Shells
Brush the insides of oyster molds with the tempered dark chocolate, leaving gaps for the white chocolate to be seen. Allow to set for 5 minutes or until chocolate loses its’ wet look.
Fill the mold completely with the tempered white chocolate then tap the mold to allow any air bubbles to come to the surface.
Invert the mold to dump out the chocolate then scrape the edges clean. Allow to completely set about 1 hour in a cool room or in the refrigerator for about 20 minutes.
Invert the mold and remove the chocolate shell from the mold. Using a small paint brush, luster the inside of the oyster mold with the mother of pearl luster dust to give it some shimmer. The luster dust is optional but adds to the presentation.
The oyster shells should be made ahead of time, and if stored covered in a cool dark place can be kept for up to 3 months.
Chocolate Mousse Oyster
Whip the cream to medium peaks and set aside.
Bloom the gelatin by filling a small bowl with cold tap water, about 1 ½ cups. Submerge the gelatin sheet in the water for about 3 minutes.
Whip the yolks and sugar over a double boiler until the sugar has dissolved and the yolks are warm to the touch. Move the yolk mixture to a mixer with a whip attachment and whip on medium speed until the yolks are fluffy and pale in color.
Melt the chocolate over a double boiler.
Melt the gelatin with 1 tsp. of the whipped cream. This can be melted over the same double boiler as the chocolate or in a microwave.
Working quickly, while the chocolate and gelatin are both still warm and melted- fold the melted chocolate into the yolks then quickly fold the melted gelatin into the chocolate and yolk mixture. Fold in the cream in 3 additions.
Let the mousse set in the fridge for about 4 hours, can be stored for up to 4 days.
Passion Fruit Mignonette
Open the passion fruits and scrape out the seeds into a small bowl.
Chop the strawberries into fine pieces and add to the bowl with the passion fruit.
Mix altogether with 1-2oz of simple syrup. Add less if you don’t want it to be too sweet.
Assembly
Arrange the oyster shells on a platter or on top of the pearled sugar as your “ice”. Each serving should have about 1 cup of pearled sugar on the plate, and 6 oyster shells.
Using teaspoons dipped in hot water, quenelle your mousse and place one quenelle in the center of each shell as your “Oyster”.
Top each oyster with about ½ tsp of the passion fruit mignonette and one white chocolate crunchy pearl.
Other variations in flavors can be done by pairing different mousses and sauces.
Wine Match
Champagne is my recommendation for this dish.