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