Oyster with Mango-Mint Tea Viva Sara and Guava
1 tea bag of Viva Sara mango-mint tea
5 dl vodka
1 bottle Angostura bitters
1 Sichuan peppercorn
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.
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.