Bring the kiwi puree to the boil with the sugar and salt

When the mixture is boiling, add agar agar. Boil this during 1 minute.

Pour the mixture in a container. Leave to cool completely and then move to the fridge. Leave it to fully set.

When the mixture has fully set, blend it smooth in a blender. This is done to remove any granules, resulting in a smooth and glossy gel.

Finely chop the shallot.

Mix the raspberry vinegar and olive oil. Add the shallot. Mix well and set aside for later.

Open the oyster. Remove it from the shell. Place it on a platter. Carefully torch it with a gas burner. Be careful not to make them too dark

After torching, place them on a piece of kitchen paper to drain a bit.

Now, place the oysters on a plate. I have gone with 4 per person. Be creative with the presentation

Place little dots of the kiwi gel here and there. Add the vinaigrette with plenty of shallots/

Grate raw cauliflower over the entire dish. Finish the dish with microgreens and edible flowers. Also, add fresh kiwi in small cubes. Top it off with a wasabi crunch and fried onions.