Dinning out magazine has asked me to do a liquid nitrogen recipe for its next issue. After tasting the carbonated yuzu jelly I wanted to implement it on a dish. One technique that we have been working on is freezing purees onto solid food with liquid nitrogen. . This technique allows the center to stay thawed and the outer layer is frozen. I decided to make a watercress puree that the oyster is dropped into and then into the liquid nitrogen. You repeat the process a few times to get a solid skin on the outside. I am paring it with the yuzu jelly, crispy frozen seaweed and wasabi beet caviar. I have a week before the recipe needs to be done so we will see how I feel about it next week.