Chef Chris Borges and Yigit Pura
SAN FRANCISCO, CA
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
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.