Lemon Pearl

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Lemon & Lime sorbet with oysters in a horseradish sauce and beetroot mousse.

Ingredients

Mövenpick Lemon & Lime

For 4

4 oysters
4 scoops of Mövenpick Lemon & Lime
Raw beetroot for garnish

Horseradish sauce:
20 g shallots, finely chopped
2 tablespoons white wine
Drop of white wine vinegar
50 ml chicken stock
60 g butter
2 tablespoons horseradish, freshly grated
Salt, pepper
3 tablespoons whipped cream

Beetroot mousse:
60 ml beetroot juice
1 tablespoon groundnut oil
Salt, pepper

Preparation

Horseradish sauce:
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 and then season.
Add the cream just before serving.

Beetroot mousse:
Heat the beetroot juice and groundnut oil and stir constantly until a mousse is formed.
Season.

Plating:
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 mousse and a scoop of Lemon & Lime.
To garnish, grate a beetroot using a mandolin.