Oysters with apple and sorrel granite & Nepalese pepper by Simon Hulstone

Robot Coupe (UK) Ltd

Robot Coupe (UK) Ltd

Standard Supplier 13th May 2014

Oysters with apple and sorrel granite & Nepalese pepper by Simon Hulstone

Oysters with apple and sorrel granite & Nepalese pepper by Simon Hulstone in association with Robot Coupe.


  • 3 oysters shucked and cleaned , put back in the shell
  • 100g French sorrel
  • 8 granny smith apples core removed
  • pinch of citric acid
  • 20g sugar
  • 150ml water
  • Nepalese pepper
  • Wood sorrel


Place the sorrel and apples through the juicer, pass through a fine sieve add the water with the citric acid in and the sugar.
Place in a deep stainless steel tray and put into the freezer or blast freezer. Using a fork every few minutes scarpe the sides of the liquid down until the mix resembles a slush, keep freezing until all is made into crystals , store in the freezer.
Place the oysters onto the plate and top with the granite, finish with a pinch of ground Nepalese pepper and the wood sorrel , serve immediately.

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