From: Executive chef Craig Strong, Studio at Montage Resort, Laguna Beach, CA. Yield: 6 servings.
24 Kumamoto oysters
2 Fresh California Avocados*, small dice
1 Tbsp. lime juice
2 Tbsp. extra virgin olive oil, divided
to taste, sea salt
tomato consomme (recipe follows)
tomato sorbet (recipe follows)
2 Tbsp. chives, finely chopped
Tomato Consomme (yields ¾ cup):
3 Roma tomatoes
1 tsp. agar agar
to taste, sea salt
Tomato Sorbet (yields 1 quart):
8 oz. tomato juice
8 oz. carrot juice
12 oz. celery juice
1 ¾ oz. trimoline sugar
1 ¼ oz. glucose powder
1 oz. sugar
1 tsp. sorbet stabilizer
¼ oz. grated horseradish (2 Tbsp.)
¼ oz. sherry vinegar (½ Tbsp.)
½ tsp. sea salt
½ tsp. ground black pepper
to taste, Tabasco® brand pepper sauce
For tomato consomme: Puree tomatoes in food processor. Line chinois with cheesecloth and place over a large bowl. Pour puree into chinois and drain. Heat half the puree and add the agar agar. Bring to a boil. Add remaining tomato water and sea salt. Remove from heat and chill.
For tomato sorbet: Combine half of the juice with the trimoline sugar, horseradish, Tabasco, sherry vinegar, salt and pepper in a saucepan and heat. Combine the sugar, glucose and stabilizer in another saucepan and bring to a boil. Add the remaining liquid and the remaining juice. Remove from heat. Strain through a chinois and chill. Freeze in an ice cream machine.
To assemble: Mix the avocados with the lime juice, 1 tablespoon of the olive oil, and the sea salt. Place a ring mold onto a bowl. Add 1/6 of the avocado mixture and smooth into an even layer. Remove ring mold. Place 4 freshly shucked oysters on top of the avocado. Pour 3 tablespoons of tomato consommé around each avocado mold. Spoon one scoop of Bloody Mary sorbet onto center of mold. Garnish each with the chives and remaining tablespoon of olive oil. Serve.
*Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
