Caviar Pearl with Scallop, Pearl Oyster and White Tea Jelly


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By Peter Gilmore

Published 2010

  • About

This dish is extremely elegant and beautiful to eat. The burst of briny sea flavour from the caviar is tempered by the lushness of the crème fraîche and sashimi sea scallop. The pearl meat is an absolute delicacy and has a texture similar to abalone when it is shaved thinly and cooked gently. The jelly is crystal clear and you can see the oyster cream through the middle — this is a technique I developed for desserts, which I’ve applied here in savoury form