AT A GLANCE
"Oysters, caviar, Champagne - a trio of equally luxurious ingredients, and served together, they signal the start of an extra-special occasion," says Stone. "Yuzu is a tart Asian citrus fruit that is best fresh, but if you can't find it, yuzu juice from an Asian grocer will do the trick."
|01||For Champagne gelée, warm lemon juice in a small saucepan over low-medium heat, remove from heat, squeeze excess water from gelatine, add to pan and whisk to dissolve. Transfer to a bowl, stir in Champagne, then pour into a shallow container and refrigerate until set (1½-2 hours). Using a fork, gently scrape to break up the gelée.|
|02||Arrange oysters in the half-shell on a platter of crushed ice, top each with a little caviar and Champagne gelée, garnish with a couple drops of yuzu juice and serve.|
H GOUTORBE CUVÉE PRESTIGE NV, CHAMPAGNE, FRANCE. , suggested by BEN AVIRAM