Serves 4

• 20 oysters
• 20 small blinis
• 1 glass dry white wine
• 2 shallots
• 25g caviar
• 3 sheets gelatine
• 150 ml single cream
• 1 tbsp crushed peppercorns

Preparation

Pour the cream into a large bowl, add the pepper then place in the freezer for at least 15 minutes. Peel the shallots, chop finely, then cook in a saucepan with the wine on medium heat for 4 minutes. Remove from heat.

Open the oysters and remove the meat from the shells, saving the liquid inside. Strain this liquid and pour it into the saucepan. Place the oysters in the saucepan, return to the heat. As soon as the mixture begins to boil remove the oysters, and remove the pan from the heat.

Soak the sheets of gelatine in cold water, then squeeze dry and place in the saucepan, mixing well so that it melts entirely. Place the mixture in a shallow bowl, evenly spacing out the oysters. Leave to cool. Whip the cream, sufficiently chilled so as to give it a firm texture.

Place 5 blinis on each plate. Put a small spoonful of peppered whipped cream on each blini, then place an oyster, in its jelly, on top. Finish by topping the oysters with a dash of cream and a few grains of caviar. Serve immediately.

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