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
  • 2.6 grams agar agar (powder)
  • 1 cucumber
  • spinach leaves
  • 1 kilogram 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.
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