Oyster Cucumber Sorbet

• 7/8 cup water
• 2 3/8 tablespoons sugar
• 1 3/4 ounces glucose
• 5/8 cup lemon juice
• 9/16 cup olive oil
• 3 oysters
• 1/4 teaspoon gelatin
• 1/2 tablespoon agar agar powder
• 1 cucumber
• spinach leaves
• 3 3/8 cups coarse salt for presentation

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

water, sugar, glucose, lemon juice, olive oil, oysters, gelatin, agar agar, cucumber, spinach leaves, coarse salt

Taken from www.yummly.com/recipe/Oyster-Cucumber-Sorbet-2043972 (may not work)