“Brezza”: Oyster Sphere And Honey Bread by Daniel Facen
Oysters: 8 each
Scallop coral: 8 each
Anchovies: 4 filets
Sprouts: As needed
Tomatoes: As needed
Lettuce: As needed
Oyster water: 200 g
Gelatin: 1/2 sheet
Lemon juice: 10 g
500 g
Egg whites: 30 g, well-beaten
Acacia honey: 30 g
Oyster appetizer "Brezza" recipe, by the Italian chef Daniel Facen: oysters spheres made with liquid nitrogen and served with honey bread
Bring the lemon and water to 30°C.
Melt the gelatin with the help of liquid nitrogen and create thin, hollow spheres.
The water should be burst with the fork, and the condiment is perfect for this dish.
Use the mixer to mount the water and egg whites, add the honey, spread out on a plate and bake at 70°C for 12 hours. Pass the honey through a sieve.
Place the honey dust on a plate, cover with the remaining ingredients and place the oyster sphere on it.
