- 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
Oysters with apple and sorrel granite & Nepalese pepper by Simon Hulstone
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.
Ingredients
Method
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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