Lemon & lime sorbet with oysters in a horseradish sauce and beetroot mouse.
Mövenpick Lemon & Lime
4 scoops of Mövenpick Lemon & Lime
Raw beetroot for garnish
20 g shallots, finely chopped
2 tablespoons white wine
1 cc white wine vinegar
50 ml chicken stock
60 g butter
2 tablespoons horseradish, freshly grated
3 tablespoons whipped cream
60 ml beetroot juice
1 tablespoon groundnut oil
Reduce the shallots, wine and vinegar down to approximately 1 tablespoon of liquid. Add the chicken stock, and reduce to half. Add the butter gradually. Remove from the heat.
Incorporate the horseradish, then season. Add the cream just before serving.
Heat the beetroot juice and groundnut oil, stirring constantly, until a mouse is obtained. Season.
Open the oysters and empty of water. Poach them briefly in steam. Arrange on a plate that has been dusted with salt beforehand. Serve with the horseradish sauce, the beetroot mouse and a scoop of Lemon & Lime.
To garnish, grate a beetroot using a mandolin.