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1
In the pressure cooker, combine the salsify, the 1 1/3 cups water, and the salt.
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2
Following the manufacturers instructions, lock the lid in place, bring up to high pressure, and cook for 5 minutes.
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3
Let the pressure dissipate naturally, then uncover the pot.
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4
Prepare an ice bath.
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5
Strain the contents of the pressure cooker through a fine-mesh sieve placed over a bowl.
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6
Set the bowl over the ice bath and stir the liquid occasionally until completely cooled, about 10 minutes.
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7
Measure out 3/4 cup plus 2 tablespoons of salsify cooking liquid; reserve the rest for storing the mock oysters.
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8
Put the measured liquid into a tall, narrow container and add the milk, gluco, and xanthan gum.
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9
Using an immersion blender, blend for a full 5 seconds to dissolve the gluco and xanthan gum.
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10
Transfer the salsify milk to a lidded container and store in the refrigerator for at least 2 hours or up to 12 hours so any air bubbles will dissipate.
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11
In the blender, combine the algin and the remaining 4 1/2 cups of water and blend for a full 10 seconds to dissolve the algin completely.
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12
Transfer the algin mixture to a lidded container and store in the refrigerator for at least 4 hours or up to 48 hours before using.
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13
Have ready the algin bath, a cold water bath, and the reserved salsify cooking liquid.
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14
Using a teaspoon-sized measuring spoon, drop individual portions of the salsify milk into the algin bath.
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15
It should drop to the bottom of the bath and then form a sphere.
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16
Leave each spoonful undisturbed for at least 1 minute to set.
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17
Using a slotted spoon, transfer the sphere to the cold water bath to rinse.
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18
Then transfer the sphere to the container with the reserved cooking liquid.
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19
Repeat 5 times for a total of 6 mock oysters.
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20
Cover the container holding the oysters and refrigerate until ready to serve.
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21
To serve, put each mock oyster in an individual serving spoon and garnish with an oyster leaf and oyster blossom.
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22
Season lightly with malt vinegar powder and black sea salt and serve right away.
