Lemon Pearl

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Lemon & lime sorbet with oysters in a horseradish sauce and beetroot mouse.

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
1 cc 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

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, then season. Add the cream just before serving.

Beetroot mousse:
Heat the beetroot juice and groundnut oil, stirring constantly, until a mouse is obtained. 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 mouse and a scoop of Lemon & Lime.
To garnish, grate a beetroot using a mandolin.