Oyster bavarois with pickled cucumber jelly, mylor prawns and borage

Gary Foulkes

Gary Foulkes

8th January 2014
Gary Foulkes

Oyster bavarois with pickled cucumber jelly, mylor prawns and borage

Oyster bavarois with pickled cucumber jelly, mylor prawns and borage by Gary Foulkes, The Square


  • Oyster bavarois
  • 200g Rock oysters
  • 200g Oyster juice
  • 5 Leaves of gelatine
  • 250ml Crème fraiche
  • 200ml whipping cream
  • Lemon juice
  • Salt
  • Cucumber and oyster jelly
  • 350ml cucumber juice
  • 150ml oyster juice
  • 50g sugar
  • 5 leaves gelatine
  • Salt and lemon juice to taste.


Oyster bavarois
Place the shallots and the oyster juice in a pan and slowly warm.Add the oysters and remove from the heat, until the oysters are just lightly cooked. Add the gelatine leaves and the crème fraiche and blitz in the blender. Pass off over ice and chill. Fold in the semi whipped whipping cream and “season” with the lemon juice and salt.
Cucumber and oyster jelly
Set a thin layer of the jelly into the bottom of a glasss. When set, pipe the bavoirse onto the jelly.
Garnish the dish with pickled cucumber, sliced spring onions, borage leaves and chopped oysters.
Finish with lemon oil.

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