Dolce

Ingredients

4 oysters

1 tea bag of Viva Sara mango-mint tea

5 dl vodka

Wakame

1 mango

1 guava

1 lime

1 lemon

1 bottle Angostura bitters

1 Sichuan peppercorn

Gelespessa

Preparation

Remove the oysters from the shell. Save the oyster liquor.

Cut the mango into julienne strips.

Infuse the mango-mint tea with the oyster liquor and 2 dl water.

Remove the tea bag, add the vodka and allow the mixture to simmer for a minute.

Thicken with the Gelespessa.

Peel the guava and cut it into pieces. Blend the guava and place it in the freezer. Stir the guava to create a granita.

Grate the zest of 1 lime and 1 lemon.

Presentation

Start by arranging the mango at the bottom of the plate. Place the oysters on this, followed by the wakame. Top with the guava granita. Pour the mango-mint tea around it. Finish with the Angostura bitters and zest of lime, lemon and crushed Sichuan peppercorn.