A Random Image

Oysters with native fingerlime, avocado mousse and carrot foam.

Home » Oysters with native fingerlime, avocado mousse and carrot foam.

12 Shucked Nambucca River oysters

 

6 carrots juiced ( you will need 200ml of juice)

1 and ½ tablespoons of lecithin

Warm the carrot juice to blood temperature – remove from the stove. Add the lecithin and stir. Season to taste. Set aside

 

Mash two avocados with 2 tablespoons of lemon juice. Push the mixture through a sieve. Add  100ml of cream which has been whipped to just under soft peaks.  fold into avocado mixture then season to taste.

 

Squeeze out the finger limes and remove seeds.

Lightly pulse the carrot mixture until foam rises – set aside to settle

Place the mousse on the oyster.

Put the  finger limes on the mousse , then spoon the carrot foam on top of this

Oysters with native fingerlimes, avocado mousse and carrot foam