Almond Gazpacho with Milk Crisp and Oyster

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Preparation info

  • Difficulty

    Medium

  • Serves

    6

Appears in

Bentley

By Brent Savage

Published 2010

  • About

Presentation

  • 6 freshly shucked Kumamoto-style Pacific oysters (see Notes)
  • 20 ml ( fl oz) almond oil
  • 20 g ( oz) Avruga (see Notes)
  • borage flowers, for garnish

Cover the bases of 6 bowls with the almond gazpacho. Place an oyster in the centre, drizzle over the almond oil and place a dollop of Avruga alongside. Top with 6 pieces of milk crisp and garnish with the flowers.

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