Oysters In Gelée

Ingredients

• Canola oil, for greasing
• FOR THE APPLE AND WASABI GELÉE:
• 1 lb. green apples, chopped
• 1 tbsp. wasabi paste
• 2 tbsp. fresh lemon juice
• ½ tsp. kosher salt
• 2½ tsp. unflavored powdered gelatin, softened in 2 tbsp. cold water
• FOR THE SHISO GELÉE:
• 1 tbsp. fresh lemon juice
• ½ tsp. kosher salt
• 30 shiso leaves, thinly sliced
• 1 tbsp. unflavored powdered gelatin, softened in ¼ cup cold water
• FOR THE PONZU GELÉE:
• ¼ cup plus 2 tbsp. ponzu sauce
• 2 tsp. unflavored powdered gelatin, softened in ½ cup cold water
• 3 dozen oysters on the half shell, for serving

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