Oysters

Ingredients

• 2 sheets white gelatin
• 2 shallots
• 300 g double cream cheese
• 100 ml Buttermilk
• 4 tbsp mixed herbs
• Salt
• white pepper freshly ground
• 300 g ripe tomatoes
• 2 tbsp tarragon vinegar
• 3 tbsp olive oil
• 12 oysters

Instructions

1. 1.

   Soak the gelatin in cold water.

2. 2.

   Peel and finely dice the shallots. Mix the cream cheese and buttermilk together.

3. 3.

   Add the diced shallots and herbs, except 1 tbsp, to the mixture and season with salt and pepper. Dissolve the gelatin over low heat and stir into the cream cheese mixture. Rinse four small soufflé molds and fill them with the mixture. Let set. Carefully remove the cream cheese terrine from the mold and place it on four large plates. Sprinkle remaining herbs on top.

4. 4.

   Halve the tomatoes, remove the seeds, and cut into small pieces. Mix with salt, pepper, vinegar, and oil. Open the oysters with an oyster knife and arrange the tomatoes together with the oysters on the plate.