It was one of three recipes Eric and I made for the Alinea Dinner Challenge 2, and by far the most successful. It was also the easiest - if you can shuck an oyster, you can pull this one off beautifully. Read on, and I'll explain how.
Step 1: Ingredients and Tools
20 medium oysters
125g peeled ginger
2g Kosher salt
4 gelatin sheets
200g ale-style beer
6g soy lecithin
50g steelhead trout roe or salmon roe
8 glass cylinders
oyster knife & glove
Step 2: Infuse ginger
500 g (500mL) water
125g peeled ginger, thinly sliced
Combine water, sugar, and salt in small (1quart) pan, and bring to a boil, stirring to dissolve sugar and salt.
Add ginger, stir, then turn off and let the ginger steep for 10 minutes.
Strain liquid to remove any ginger chunks or strings.
Step 3: Add gelatin
Soak 4 sheets of gelatin in ice water until thoroughly softened, about 5 minutes.
Squeeze gelatin sheets, and add one-by-one to the still-hot ginger tea, stirring to ensure they dissolve.
Pour into an 8"x8" pan, and refrigerate several hours or overnight.
If using powdered gelatin:
Pour hot ginger tea into an 8"x8" pan, and find one packet of plain gelatin.
Sprinkle gelatin in a thin layer over the surface of the still-hot liquid, and allow it to sit and "bloom", or absorb water into each separate little powdered granule, for several minutes. This helps it hydrate without clumping. You may need to do this in two or three batches, stirring between to incorporate.
Stir gelatin thoroughly to mix, and refrigerate several hours or overnight.
Basically, one packet of powdered gelatin has roughly the same setting power as 4 silver or gold gelatin sheets. There's much more detail to be learned (see Google for help!), and you can do conversion math, but it's really not necessary for this dish.