Oysters, Jam granité Clémentine Rum & Vanilla

Ingredients

• 2 dozen oysters
• 5 cl water
• 30 g Clementine, Rum & Vanilla jam or Grapefruit & Orange
• 1 sliced sourdough loaf
• 100 g salted butter
• 1 untreated lemon

Instructions

1. Prepare the granita 4 hours ahead by mixing the water with the Clementine, Rum & Vanilla jam or Grapefruit & Orange jam. Place in the freezer and scrape the icy flakes with a fork every hour.
2. Leave the butter at room temperature so it's easier to work with. Wash the lemon and zest it. Mix until you get a smooth softened butter. Chill until the butter firms up again.
3. When ready to serve, spread thin slices of toasted sourdough with the lemon butter. Take the jam granita out of the freezer and spoon a teaspoonful onto each oyster. Serve with the lemon butter.