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1
Sorbet Preparation:
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2
In a saucepan, heat the water, sugar, and glucose. Bring to a boil and add the lemon juice and olive oil, let cool.
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3
Blend with hand blender.
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4
Let it set in your ice cream maker, or you can pour the liquid into a plastic box, place in the freezer, and stir every 2 hours with a fork.
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5
Oyster Preparation:
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6
Open the oysters and collect the water in a bowl.
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7
Place the oysters on paper towels.
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8
Strain the liquid through a tea strainer, you need about 100 grams of liquid.
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9
Put gelatin in cold water.
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10
In a saucepan, heat recovered liquid on low, add the softened gelatin (squeezed to remove excess water) and agar-agar.
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11
Mix well and boil for 30 seconds.
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12
Pour it on a Flexipat - black silicone sheet for rolled cakes - and refrigerate for 2 hours.
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13
Cut the oyster juice gelatin in 4 centimeters wide by 7 centimeters long strips.
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14
Cut strips of cucumber.
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15
Wrap oysters in a cucumber strip first, and then in a gelled water strip.
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16
Place 2 spinach leaves in each oyster shell.
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17
Placed each wrapped oyster in an oyster shell on top of the spinach.
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18
Add some lemon sorbet and a little coarse black salt on top of the wrapped oysters.
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19
To serve, put some coarse salt on the plate, and then gently place the oyster shell on top.
