Pear Granita
- 500g compression liquid
- 10g caster sugar
- 50g lemon juice
- 1% Xanthan gum
Oyster pear
Ingredients
Pear Gel
- 1500g pear Juice
- 250g caster sugar
- 10g roast cumin powder
- 8g Jeera Chat Masala
- 12g MDH Chat masala
- 6g Deggi Mirch
- 8g black salt
- 8g Kosher salt
- 20g citric acid
- 26g Agar Agar (1.4%)
Pear compression liquid
- 2000g pear juice
- 120g caster sugar
- 20g citric acid
- 40g ginger
- 20g Chaat masala
- 5g dried mint
- 6g Kosher salt
- 10g black salt
Steamed oyster
- Oyster
Oyster emulsion
- 250g poached oyster/anchovies
- 100g egg whites
- 15g reduced oyster liquor
- 20g Dashi vinegar
- 2g Kosher salt
- 5g Pre-Hy
- 5g white rice wine vinegar
- 600g grapeseed oil
Method
Pear Granita
Mix all the ingredients in a blender.
Check and adjust the sugar content to 12-16% on the refractometer.
Freeze in shallow 1/6 containers.
Pear Gel
Blitz the pear juice with all the other ingredients (except agar agar) in a blender.
Pass it through a fine chinois, then transfer the solution in a sauce pot and whisk in the agar agar, making sure it dissolves completely.
Bring it to the boil and let it boil for 2 minutes.
Pour the liquid in a wide tray and let it set in the fridge.
Once set blitz it in the Vitamix.
Pass it through a fine chinois.
Compress the gel in vac pac machine to remove air bubbles, and store it in piping bags.
Pear Compression liquid
Blend until smooth and combined, store in ice cream containers.
Steamed Oyster
Steam at 63c for 45 minutes, then blast chill. Shuck, remove the muscle. Keep in a container on a j-cloth.
Oyster Emulsion
Blitz the oysters, together with the egg yolk and vinegar.
Add the rest of ingredients except oil.
Stream in oil until you obtain a stable and thick emulsion.
Add smoked pike roe / lemon juice to taste.
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