Oysters and Sea Salt Sorbet with North Carolina Sea Beans

Photo by Bryan Regan

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6 servings

  • 1 sheet gelatin
  • 450 milliliters fennel juice (from 700 grams fennel bulbs, white part only)
  • 300 milliliters water
  • 75 grams powdered glucose
  • 100 grams sugar
  • 2 teaspoons sea salt flakes
  • 50 grams lemon juice
  • 80 milliliters Amaro
  • 8 grams malic acid
  • Salad
  • 18 shucked oysters
  • 1 cup North Carolina sea beans, stem removed (can be found growing in sea marshes and along beaches as well as for sale in specialty food stores)
  • ½ cup green onion, thinly sliced
  • ¼ cup fennel stems, thinly sliced
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon extra-virgin olive oil

(This dish is pictured in the October issue of The Local Palate in “Raising the Standard”)


  1. Soak gelatin sheet in ice water for 5 minutes. While sheet is soaking, combine remaining ingredients, and mix until fully combined. After 5 minutes, squeeze liquid from gelatin sheet and add to mixture.
  2. Heat mixture over low heat, stirring frequently, until warm .
  3. Cool completely and let sit overnight in refrigerator.
  4. Spin mixture in ice cream machine and reserve in freezer.

Note: Grams and milliliters have been used for this recipe as precision is crucial.


Combine all ingredients in a bowl to mix seasoning evenly.

To serve, mold scoops of sorbet with back of a spoon across 6 plates. Top with oyster salad. Sprinkle crunchy flake sea salt over top and garnish with fennel fronds, dill fronds, and chives.


  • from Chef Scott Crawford of Standard Foods, Raleigh, NC

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