Not only are there a thousand and one possibilities to pair 1906 Reserva Especial with great dishes, but it can also become the main ingredient of such a special tapa as the one created by the great Pepe Vieira. He has shared the recipe with us so you can try it out and surprise your guests when you decide to take over in the kitchen.
Ingredients
12 oysters
3 egg whites
1/2 cucumber
20ml1906 Beer
1 tbsp lime peel
100ml lime juice
1 sheet of gelatine
15g sugar
Directions
Carefully open the oysters. Remove them from their shells and cut their beards. Put to one side.
With the water from the oysters: heat up some of the water and add it to the gelatine.
Beat the egg whites and add the beer and lime juice. Dice the cucumber into small cubes. Place the oysters on a plate and pour the gelatinised oyster water over them until they are completely covered.
To make the beer foam pour the egg whites, beer, lime juice and sugar into a siphon, and dissolve the gelatine in some of the beer. Charge the siphon twice and let it stand for 6 hours.
Finishing touches and presentation
Put some of the beer foam, some of the grated lemon peel and the small cubes of cucumber over the oysters.
Observations
The foam ingredients can also be put into a siphon and charged once. The foam will be smoother and will also keep better.
