Oyster with beetroot and ricotta ,Frederik Deceuninck *
Oyster with beetroot and ricotta
1 spring onion cut at an angle
Ricotta foam with beetroot:
400 g ricotta
200 g cream
200 g beetroot juice
40 g pro espuma
20 g Merlot vinegar
20 turns of the pepper mill
10 g salt
3 sheets of soaked gelatin
Heat up the cream and dissolve the soaked gelatin in it. Put the rest of the ingredients in the thermomix, add the cream and mix at a moderate speed.
Put in an espuma bottle and add 2 cartridges.
Vinaigrette of shallot and Merlot vinegar:
Finely chop the shallot, briefly fry in a pan. Extinguish with Merlot vinegar, bring to the boil and remove from the heat. Leave the base to cool, add olive oil and season with salt and pepper.
Finishing the oyster:
Make a salad of beetroot with apple, place this on the bottom of the shell. Put an oyster on top and moisten lightly with the vinaigrette. Cover with the foam and finish with the spring onion and poppy seeds.