These zesty gelée cubes make a unique topper for oysters.
- 2 teaspoons gelatin mixed with 2 tablespoons water
- 1 teaspoon grated horseradish
- 1 cup dry white wine
Heat the gelatin and water together and stir until melted. Stir in the wine and the horseradish.
Chill until firm and cut into sparkly little cubes to top the oysters. Makes enough for a dozen oysters.