INGREDIENTS (TO SERVE 4)
500 gr pumpkin
1 orangeSugar and salt1dl fresh creamSaffron
6 large lemons
500 gr sugar Extra virgin olive oilBouquet of herbs Pepper and salt flakes
Roast the pumpkin with the skin on at 140ºC for 40 minutes. Whencooked, peel and blend until a fine cream is obtained. Add the orange zest and season with salt and sugar.
Cut the lemons into small dice and cook in mineral water until soft. Add the sugar, and cook for 30 minutes.
In a small pan, make an infusion of the cream with the saffron. When it has taken on a good colour, add salt and a few drops of lemon juice. When cold, curdle with olive oil.
Prick the oysters and prise open, taking care they do not break. Set aside in their juices.
Pour a strip of cold cream of pumpkin across the plate. Top with three teaspoons of cold lemon jam and top each of these with an oyster. Season with salt and pepper and add a small bouquet of herbs. Drizzle a little cold saffron oil around the oysters