Gastronomixs

Oyster sorbet

Prepared in a Frix-Air or Pacojet, this sorbet has the intense flavour of oysters.

Oyster sorbet

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Ingredients

10

 

oysters (Creuses)

80

g

shallot

600

g

mineral water

30

g

ultra-fine sugar

20

g

trisol

100

g

glucose

1.5

 

lemons

5

g

salt

50

g

egg whites, pasteurised

 

 

black pepper

50

g

pro sorbet

Preparation method

  • Open the oysters and pour off the liquid (seawater), but reserve the juice of the oyster. Chop the oyster meat.
  • Vacuum seal the mineral water and oyster juice with the sugar, trisol, glucose and shallot (finely sliced), and allow to infuse for at least two hours in a 75°C hot water bath.
  • Strain the mixture and chill quickly over ice.
  • Fold in the chopped oysters, pro sorbet and the beaten egg whites, and season with salt, pepper and lemon juice.
  • Transfer to Frix-Air or Pacojet cups and freeze at -20°C for 24 hours.
  • Immediately before serving, churn in the Frix-Air or Pacojet.

Serving suggestions

  • As an unusual amuse-bouche: make an ice cream cone of filo dough, fill with a crème of horseradish, and top with a scoop of oyster sorbet.
  • As part of a starter with cucumber.
  • To garnish a vichysoisse.
  • As a component in a composition with potato puffs, sour cream and caviare.

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