Ginger Pumpkin Meatballs


HEALTHY &VEGETARIAN  

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Orecchiette with Sausage and Broccoli Rabe

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Chunky Southwest Chili

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Sucettes d’huîtres, jus de cresson

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  Watercress jelly 200 g watercress coulis 50 g water 12.5 g vegetable gelatin 3 g salt Oyster balls 50 g shallots 3 oysters, chopped 50 g oyster water 2 g agar-agar 30 g white wine 100 g cream Baby cress decoration Atsina Nasturtium Blanch the watercress in a saucepan of water, then remove the watercress in ice water, blend and strain through a sieve. Add the water and seasoning, then the vegetable gelatin. Let it rest. Chop the shallots and reduce them in a saucepan with the white wine. Open the oysters and chop them: keep the water from the oysters. Add the cream and water from the oysters with the shallots, white wine and agar-agar. In a half-sphere silicone mold, add the chopped oysters and add the pan mixture. Refrigerate, then when set, melt the surface to assemble the two half-spheres and make a ball. When the log is set, coat with watercress jelly and put on a skewer. ENJOY YOUR MEAL
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