Oysters with grapefruit jelly

00113 OYSTERS with GRAPEFRUIT JELLY INGREDIENTS for 4 PERSONS 24 oysters, a pink grapefruit, 6 sheets of gelatin, a lime.

Open the oysters and pour the water contained in the shells into a bowl through a thick mesh colander lined with paper towels to keep all impurities.

Place the sheets of gelatin in a bowl with cold water.

Squeeze the pink grapefruit, strain the juice and add it to the water of the sea.

Pour into a saucepan and heat 30 seconds.

Wring the sheets of gelatin and blend grapefruit juice.

Stir with a wooden spoon until the gelatine has dissolved; put in refrigerator 10 minutes to just harden the gelatin.

Carefully wash the lemon and, with the help of a rigalimoni, remove the Peel.

Immerse it in a saucepan with boiling water: boil 5/6 minutes, then sgocciolatela.

Pour gelatin over oysters and over move some filet of lemon zest; place the oysters on a serving dish on a bed of coarse salt, then put them in the freezer for about an hour.

When serving, garnish with a few grains of red pepper.