Oyster Cream

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By Peter Gilmore

Published 2014

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  • 12 unshucked Sydney rock oysters
  • 10 g ( oz) fennel, diced
  • 10 g ( oz) inner white celery stalk, diced
  • 10 g ( oz) bulb spring onion, diced
  • 10 ml ( fl oz) grapeseed oil
  • 500 ml (17 fl oz) milk
  • 5 g (3/16 oz) agar agar


Shuck the oysters, reserving the meat and juice. Sweat the fennel, celery and spring onion in a small saucepan with the grapeseed oil, being careful not to add any colour to the vegetables. Add the milk and bring close to boiling point, then remove the pan from the heat and add the oyster meat. Allow everything to infuse for 20 minutes while cooling. Strain the milk and discard the solids.

Pour the milk through a fine sieve into a saucepan. Return the pan to the heat and, while whisking, add the agar agar. Reheat the milk to 90°C (195°F), continuing to whisk to activate the agar agar, and cook for 1 minute. Remove the pan from the heat and allow to cool. Add the oyster juice, stir well and pass the mixture through a sieve lined with a double layer of muslin (cheesecloth). Refrigerate the milk until fully set. Put the mixture in a small saucepan and reheat while mixing well with a stick blender. Refrigerate again until needed.