In a bowl, mix together the coconut cream, lemon juice and xanthan gum until smooth, this can be made in advance and stored in the fridge until ready to serve
Use a sharp knife to open the oysters – protect your hand with a cloth, insert the knife into the crack in the shell, then twist the knife to open the shell. Loosen the oyster by cutting underneath it and release from the shell. Rinse the shell and pat dry
Prepare the lychees by removing the peel and the stone, then cut the flesh into four pieces
To serve, spoon a little of the coconut mixture into each clean shell, then top with an oyster and garnish with a few pieces of lychee and the rose petals
As co-founder and chef of www.foodpairing.com, Peter is in a continuous quest for exciting combinations.
The Foodpairing method is based on the principle that ingredients go well together when they share aromas. Aromas are the key drivers of our flavour experience and therefore crucial for the synergy of food and drinks. On www.foodpairing.com you can access a database of over 1,500 analysed ingredients and discover their links.
You can find more about flavours, aromas, food pairing and exciting recipes on blog.foodpairing.com.
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.