Oyster Cucumber Sorbet

On dine chez Nanou
Oyster Cucumber Sorbet


Oysters are a rich and decadent treat from the sea. This recipe for Oyster Cucumber Sorbet is a refreshing and flavorful palate pleasing appetizer for any intimate family or friend dinner party. Each one of these delicious oysters are wrapped in an oyster shell on top of a bed of fresh spinach and served with some lemon sorbet and coarse black salt. The presentation of these tantalizing morsels enhances the enticing look of this appetizer.


  • 250 grams water
  • 30 grams sugar
  • 50 grams glucose
  • 150 grams lemon juice
  • 120 grams olive oil
  • 3 oysters
  • 1 gram gelatin
  • 2 3/5 grams agar (powder)
  • 1 cucumber
  • spinach leaves
  • 1 kilogram coarse salt (for presentation)


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