Method

• 1.
  Soak gelatine leaf in cold water for 5 minutes to soften.
• 2.
  Meanwhile, heat verjuice and sugar in a small saucepan over high heat for 1 minute, stirring until sugar dissolves. Cool slightly. Squeeze excess water from the gelatine leaf, then add the gelatine to the saucepan and stir until dissolved.
• 3.
  Divide one-third of the verjuice mixture among 6 shot glasses, then refrigerate for 30 minutes or until jelly is just set. Keep remaining verjuice mixture in a warm place so it doesn't set – if it does start to set, gently reheat over low heat.
• 4.
  Place a freshly shucked oyster on top of each of the set jellies, then top with the remaining verjuice mixture. Refrigerate for 30 minutes or until just set.
• 5.
  Meanwhile, place eschalot, sherry vinegar and thyme in a bowl and stir to combine. Season and set dressing aside.
• 6.
  Top each shot glass with a little dressing and micro herbs. Serve with a teaspoon so your guests can enjoy their oyster shooter in one go.