(This dish is pictured in the October issue of The Local Palate in “Raising the Standard”)
- 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.
- Heat mixture over low heat, stirring frequently, until warm .
- Cool completely and let sit overnight in refrigerator.
- Spin mixture in ice cream machine and reserve in freezer.
Note: Grams and mililiters 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.