Stir crème fraîche with spices and lime until smooth. Soak gelatine, poach oysters and chop finely, mix with vegetable cubes in crème fraîche. Whip the cream until semi-stiff, add the gelatine dissolved in the crème fraîche, fold in the whipped cream, fill into a timbal mold and pour over the saffron stock, the remaining vegetable cubes and the dill.
Leave to cool in the refrigerator for 120 minutes.
* Noilly Prat = dry vermouth (18%)
Tip: Always use aromatic spices to refine your dishes!