- 1 can of oysters
- 200ml honey
- 6 sheets of gelatin
- 1 tray of chive flowers
- 1 teaspoon balsamic vinegar reduction
- Olive oil
- In a saucepan, heat the honey over a low heat. Then add the previously hydrated gelatin sheets. Pour honey into a square 1cm-high bowl and allow to set.
- In the same saucepan where you warmed the honey, keep back a couple of tablespoons of honey with gelatin, and dip the oysters bin it for a while until the gelatin sticks to the oysters. Set aside.
- Cut the honey gelatin into cubes and serve in a dish, with 3 oysters per person, and top with chive flowers, a few drops of oil and the balsamic vinegar reduction.
If you can’t find chive flowers, use finely chopped fresh chives, or a a little diced spring onion or shallots