Oyster cream

70 grams	oyster trimmings
20 grams	sushi vinegar
20 grams	egg white
2 grams	salt
10 grams	lime juice
220 grams	neutral oil (I use sunflower oil)

For that weigh 70 grams of the oyster trimmings and also add the sushi vinegar, the egg white, the salt and the lime juice. Now blend this till smooth. Once smooth add the neutral oil and blend it till it’s emulsified. Then transfer it into a piping bottle and let it set for at least 1 hour in your fridge. You can keep this cream for 1 or 2 days.

Recipe used in crispy oyster crustade amuse