1 or 2 servings
oysters, Belon or Kumamoto
1 cup sour cream
2 Tablespoons yellow curry paste
1 shallot, chopped
Juice from 2 limes
2 mangoes, chopped
˝ cup simple syrup
˝ cup coconut milk
the yogurt and sour cream in cheesecloth over night. Sauté the curry paste
and chopped shallot. Add the lime juice and mangoes and sauté until soft.
Put in a blender; add the coconut milk, yogurt and sour cream. Mix well.
Add the simple syrup. Churn in an ice-cream maker.
serve, place the opened and cleaned oysters on a plate covered with crushed
ice and spoon a teaspoon of sorbet on top.