Seafood Timbale with Sea Beans
Place the oysters in food processor and pulse until you have a smooth pater. Add the egg whites one at a time until all are combined. Season with salt and cayenne pepper. Slowly stir in double cream.
Preheat oven to 190°C | 375F | gas 5. Butter ramekins and pour in the oyster mixture. Bake in a bain-marie covered with foil for 20 minutes or until set. Allow to cool in ramekins.
Bring a pot of water to the boil. Add the samphire and cook for 2 minutes. Drain and refresh under cold water to stop the cooking. Drain and place in a bowl. Add the olive oil and lemon juice. Season lightly with salt and pepper.
Divide the samphire between the plates. Run a knife along the edges of the ramekins and unmould the oyster mousseline on top of the samphire. Top with crème fraiche and spoon diced tomatoes around plate.