From the Chefs Alessio&Michele of NonSerialFood
Fresh basil leaves
Salt from Trapani flavored by Curaçao
Selvatic atlantic seaweeds
Ubriaco di Raboso cheese
Firstly, prepare tempura, put it in the siphon and charge two cream charges.
Let stand in the fridge for at least 3 hours.
At the moment of service, clean and open the oysters, cut the cheese in cubes and prepare the seaweeds.
When the oil reaches 160°, you can start frying.
Take the cheese's cubes, the oysters and the seaweeds, siphon directly the tempura's foam and with the help of pliers immerse in the boiling oil.
This fried food will result thin but crisp, slightly gilded, light but savory.
Fry also the fresh basil leaves.
Once drained all the ingredients, start composing the dish.
We tried to creare the sea environment around the oyster.
The Curaçao flavored salt becomes blue and we put on it our small chest: the mollusk in tempura with its pearl of 'Ubriaco di Raboso' cheese.. The atlantic seaweeds and the brilliant-green basil leaf complete the scene.