Makes enough for approx 3- 4 dozen
Work raspberries through a mesh sieve with a wooden spoon or a rubber spatula to remove the seeds. (You should have about 2 tablespoons of purée.)
In a small bowl, combine raspberry purée with vinegar, shallots, and pepper. Season with a pinch of salt. Pour into a small container and freeze for at least 8 hours, stirring once or twice with a fork.
Loosen the oysters from the shell but leaving them in the shell for ease of eating.
Spoon about 1 teaspoon of granité onto each oyster and serve. Keep additional mignonette granité in the freezer to top oysters as needed.
This recipe makes more than enough mignonette granité (possibly enough for 3-4 dozen), however since it is a frozen product it can be stored frozen for future use.
About the Chef
The New Zealand Pacific Oyster is a consistent performer when it comes to flavour integrity. This deeply cupped oyster with its light creamy texture never disappoints. As Executive Chef of a high end boutique hotel and previously a prominent hotel chain, I need the absolute assurance of food safety. The in...