WARM OYSTER WITH PICKLED SEAWEED AND TXACOLI SORBET

INGREDIENTS (for 1kg of ice cream)
548 gr mineral water
120 gr dextrose
6 gr salt
6 gr stabiliser
40 gr Arbequina extra virgin olive oil
30 gr Garnacha vinegar
150 gr Txacolí 11% vol
100 gr seaweed water
Seaweed water
30 gr freeze-dried codium seaweed
10 gr freeze-dried nori seaweed
960 gr iced mineral water (at 0ºc)
PREPARATION:
Mix the mineral water with the dextrose, salt and stabiliser. Heat.
When the mixture reaches 60ºC, add the oil then raise the temperature to 85ºC. Quickly chill in an inverted bain-marie or a blast chiller and bring to 2ºC. Chill for a minimum of 6 hours.
Mix the vinegar with the Txacoli and add to the previous preparation.
Seaweed water: Blend all the ingredients for 3 minutes at maximum speed, then strain.
Add the seaweed water to the sorbet mixture, freeze in an ice-cream maker and keep until the next day.
TO SERVE: Serve oysters with 25 gr of sorbet on each one.