Caviar and Oyster Jelly with Sour Cream

Shuck the oysters over a bowl to catch the juices. Pour the liquid through a sieve. Place the oysters in a bowl. Soften the gelatin in cold water. In a saucepan, bring the wine, fish stock and 1-2 tablespoons of the oyster liquor to a boil and cook until reduced by half. Remove from heat, squeeze the gelatin and add to the pan, stirring until dissolved. Once the liquid begins to gel, add half of the caviar and half of the chives and spoon half of the mixture into four glasses. Top with the oysters and the remaining caviar mixture . Chill 30 minutes.