Shigoku Oyster

Passion Fruit, Finger Lime, Vanilla Oil, Hibiscus Air

Chef Holly Jivin of The Bazaar | Los Angeles
Yield: 4 servings

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Adapted by StarChefs | June 2017

INGREDIENTS

Vanilla Oil:
2 cups blended oil
1 vanilla bean, scraped

Hibiscus Infusion:
6 tablespoons dried hibiscus flowers
6 1/2 cups boiling water

Hibiscus Air:
1/2 teaspoon soy lecithin
2 tablespoons simple syrup

To Assemble and Serve:
Crushed ice
4 Shigoku oysters, shucked
1 finger lime, scooped
1 passion fruit, scooped and seeds reserved with pulp
Micro cilantro

METHOD

For the Vanilla Oil:
In a nonreactive container, combine oil and vanilla seeds. Cover and infuse overnight. Strain and transfer to a squeeze bottle.

For the Hibiscus Infusion:
In a nonreactive container, combine hibiscus and boiling water; steep overnight. Strain mixture through a chinois. Discard flowers and reserve liquid.

For the Hibiscus Air:
In a pot, heat ¾ cup Hibiscus Infusion to 174°F. Whisk in soy lecithin, season with simple syrup, and transfer to a Vitamix aerating container. Aerate up to variable speed 5 1/2 for 1 minute to generate volume. Keep cool.

To Assemble and Serve:
Arrange crushed ice on a serving plate. Place oysters on top. Divide finger lime pulp among oysters. Spoon 3 passion fruit seeds with pulp onto each oyster. Add 3 drops of Vanilla Oil to each oyster. If necessary, aerate Hibiscus Air to regenerate volume; let stand 1 minute to stabilize. Spoon air on top of oysters. Garnish with micro cilantro.

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