Disassembled oysters, peas and a hint of ginger
FOR THE OYSTERS
Melt the cocoa butter with the oyster water and line the Pavoni Italia GG033 Oyster moulds.
FOR THE PEAS
Blend all the ingredients together, pour into moulds, bake in a bain-marie at 82°C for about 30 minutes.
Place the oyster shells on the plate with the oyster flesh. Finish the dish by arranging the fresh and freeze-dried peas and finally the shoots.