12 small rock oysters, shucked and juices reserved
About 200ml Champagne
Salt and freshly ground white pepper
3cm cucumber, halved, seeded and cut into a very fine ¼cm dice with the skin on
1 leaf of gelatine (3g)
1-2tbsp sour cream or crème fraîche
1 or 2 jars of 30g caviar
Remove the oysters from the shells and place in a saucepan with any juices from the shells and a tablespoon of the Champagne. Season, cover with a lid, and cook on a low heat for a minute.
Remove from the heat, remove the oysters from the liquid with a slotted spoon, and place on a plate and leave to cool. Meanwhile, soak the gelatine in cold water for a couple of minutes until soft, then squeeze out the water.
Reheat the oyster cooking liquid and stir in the gelatine until dissolved, then add the rest of the Champagne.
Prepare a tray, large enough to fit all of the oyster shells, with some scrunched-up tin foil so that the oyster shells stay level while the jelly is setting.
Ensure the oyster shells are dry and clean. Place the shells level on your tray, then put the oysters back in the shell and divide the cucumber between them.
Pour in the Champagne jelly as far to the top of the shell as you can. Leave to set in the fridge for a couple of hours or so.
To serve, spoon the tip of a teaspoonful of crème fraîche or sour cream on the jelly and spoon the caviar on top.