SPOON OYSTER, PISTACHIO AND CHERRY
FOR THE OYSTERS
In a small pan boil the cream with the water from the oysters, reduce, remove from heat and add the pistachio paste.
FOR THE PISTACHIO
Mix all the ingredients together, pour into Pavoni Italia GG033 Oyster moulds and bake in the oven at 120°C for about 20 minutes.
Arrange the rye bread crumbs on the plates, then the oysters, the pistachio paste, the cherries, the nasturtium leaves, the samphire and finally the edible flowers.