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.