Corolla of Leeks with Caviar, Sour Oyster Cream

Technical stages for Corolla of Leeks with Caviar, Sour Oyster Cream :

• Clean the leeks. Boil them whole, refresh and drain them.
• Cook two large leeks in 1 litre of water. Add half the smoked belly and infuse. Reduce to half of its original volume. You must obtain 1/2 litre of liquid. Thicken this broth with the gelatin.
• Take 6 baking circles, 8 cm (3,15 inches) in diameter and 2 cm (0,79 inch) high. Cover the bottom with well stretched saran wrap and pour 3 mm of leek jelly. Let set in the fridge.
• Open the oysters, coarsely chop them and keep aside. Whisk the heavy cream and add the ciselered shallot, the chopped salad and the oysters. Add a dash of lemon juice, one leaf gelatin soak in cold water and melted over very low heat. Add the chiseled chives. Keep aside.
• Cut the leeks in sticks and arrange them around and at the bottom of the circles. Beware not to waste the jelly and leave an open space in the center. Mix the caviar with 2 tablespoons heavy cream.
• Garnish the center of the circles with caviar and finish with the oyster mousse. Let set in the fridge. Mince the onion, let it sweat its water with coarse salt for 20 minutes.
• Bring the whipping cream to a boil with the remaining pork belly. Rince the onion and add the warm cream. Infuse for 30 minutes and pass through a chinois. Let cool quickly.
• Service:
• Flip the circle onto the plate. Remove it gently, using a knife to prevent wrecking the leek decoration and the jelly.
• Pour cold cream sauce all around and a dash of olive oil. Serve.