TANTRA OYSTER SLIDERS WITH FIRE AND ICE GRANITA

Ingredients Weight Measure
White wine vinegar 1/2 cup
Shallots, chopped 1 Tbsp.
Sugar 1 tsp.
Pink peppercorn, ground pinch
TABASCO® brand Habanero Sauce 1/4 tsp.
Oysters 6 ea.
Edible rose petals 6 ea.
Edible orchids (or other edible flowers) 6 ea.

Method

  1. Steep shallots in vinegar for 2-3 hours. Strain and discard shallots. Combine vinegar, sugar, pink peppercorn, TABASCO® Habanero Sauce and salt and mix thoroughly until sugar is dissolved. Place in a shallow dish and freeze.
  2. Use a fork to scrape the frozen granita into shaved ice. Return to freezer until ready to use.
  3. Shuck oysters. For each serving, prepare a martini glass with plain crushed ice and an edible rose petal on top. Place oyster on top of rose petal. Top with shaved Fire and Ice Granita.
  4. Garnish with edible orchids or other edible flowers.

Yield: 6 servings