[Makes 12]

INGREDIENTS

3 cups fresh carrot juice

1/2 tsp kosher salt

1/4 g agar powder

1 dozen kumamoto oysters

3 tsp crème fraiche

1 oz black American caviar

1 T chervil sprigs

METHOD

Heat the 3 cups carrot juice to a boil in a nonreactive pot. When initial foam rises to the top, skim. Do not skim again. Reduce heat to low and reduce carrot juice by three quarters down 3/4 cup (12 tablespoons). Add kosher salt. Put carrot reduction in a blender to re-emulsify.

Return carrot reduction to the pot. When it reaches a boil, add agar powder, and simmer for 30 seconds, whisking constantly.

Let cool slightly, then add 1 tablespoon of carrot reduction into each shooter glass to set (carrot reduction should still be just a bit soft).

Shuck kumamoto oysters and put one in each shooter glass. Top with 1/4 teaspoon crème fraiche, caviar and chervil sprigs. Serve with cocktail fork.