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Oysters with Curry Mango Sorbet

Adapted from Marcus Samuelsson

Wine suggestion
Sake or Champagne


Yield: 1 or 2 servings

12 oysters, Belon or Kumamoto

Curry Mango Sorbet

Yield: 1 quart

2 cups yogurt
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

Hang 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.

To serve, place the opened and cleaned oysters on a plate covered with crushed ice and spoon a teaspoon of sorbet on top.


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