- 2 cans of oysters
- 250g fresh spinach
- 4 eggs
- 100ml cream
- Salt and pepper
- In a saucepan of boiling water, blanch the spinach for 2-3 minutes until tender. Cool in ice water and reserve.
- Blend the drained spinach with the eggs until smooth and creamy, then add the cream while stirring constantly. Mix well and season.
- Add the cream to a rectangular silicone mold and cook in a bain marie for 45 minutes at 160 degrees until the cream thickens. Remove from the heat and let cool.
- Cut the cream into 3x6cm rectangles and top with a bed of lettuce and oysters brushed with olive oil. Sprinkle with dried orange powder.
you can make a pea flan, or with beans or baby spring vegetables. Serve with a bean sprout salad.