Oyster Panna Cotta

Ian Boyd-Thorpe

Ian Boyd-Thorpe

17th December 2014

Oyster Panna Cotta

Oyster Panna Cotta


  • 24 oyster
  • 2 shallots
  • 60g butter
  • 100g white wine
  • 130g milk
  • 130g cream
  • 4 ½ sheets gelatine, soaked in ice water and squeezed out
  • Seasoning
  • Pickle Liquor:
  • • 100ml water
  • • 50ml white wine vinegar
  • • 50ml caster sugar
  • • 1 star anise
  • Pickled Cucumber:
  • • Half cucumber sliced in thin rounds with mandolin
  • • 50ml pickle liquor
  • Cucumber Juice:
  • • 1 cucumber
  • • 1 leaf gelatine, softened in iced water


Dice shallots and sweat down in the butter until soft but no colour

Shuck the oysters (steam for 1 min), keeping all the juice.

Pass the juice to ensure no shells get into the mix

Add the white wine to the shallots and reduce by ½

Add the rest of ingredients including the oysters and juice, bring to the boil

As soon as the mix boils put straight into the blender with the gelatine and blend will smooth

Pass through chinois, pour into moulds or bags and chill.

Mix makes 2 square moulds or 35-40 rings @20g each

Pickle Liquor:

Bring all ingredients to the boil, chill.

Pickled Cucumber:

Vacuum the cucumber slices with the pickle liquor tightly, leave for 2 hours.

Empty into a tub and keep on section.

Cucumber Juice:

Peel, half and de seed the cucumber.

Blend until smooth.

Warm a little of the mix to dissolve the gelatine into.

Stir back into the mix and allow to firm a little in the fridge.

To assemble:

1. Slice 1 large scallop thinly into 6 slices

2. Lay them out on a tray, marinate them with a mix of olive oil, lemon juice and sea salt.

3. Allow them to marinate for 5 minutes

4. De mould the oyster panna cotta into the middle of the plate, arrange the scallops and cucumber alternating around

5. Take some brunoise of cucumber and stir it through the cucumber juice, spoon this evenly over the scallops and cucumber ring, making sure not to get any on the panna cotta

6. Spoon a little salmon keta over the cucumber dressing.

7. Garnish the plate with red amaranth and red vein sorrel cresses

8. Spoon a little of the juice around the edge of the scallops and finish the plate with a twist of lime zest before serving.