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Ingredients
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Sabayon (caviar-topped sabayon foam)
Oyster and Pearl components
Optional finishing oil
Method
Sabayon (caviar-topped sabayon foam)
Prepare a double boiler
Bring a pot of water to a gentle simmer (do not boil vigorously). Choose a heatproof bowl that will sit on top of the pot without touching the water.
Whisk egg yolks and wine
In the heatproof bowl, whisk together the 6 egg yolks and 3 tablespoons champagne until smooth and slightly aerated.
Cook sabayon
Place the bowl over the simmering water and continuously whisk the yolk-wine mixture. Whisk vigorously until the mixture thickens, becomes pale, and reaches a ribbon stage — about 6–8 minutes. The mixture should reach approx 160°F (71°C) if measured with a thermometer.
Finish sabayon
Remove the bowl from the heat. Whisk in 2 tablespoons heavy cream, 2 tablespoons very cold butter (add cube by cube), 1 teaspoon salt, and 1 teaspoon white pepper until fully incorporated and silky. Taste and adjust seasoning. Keep warm over very low heat or hold in a thermos; sabayon should be warm but pourable.
Portion sabayon and top with caviar
Just before plating, spoon small quenelles (about 10–12 g each) or 6 small mounds of the warm sabayon into a shallow spoon or small serving dish for each oyster. Top each sabayon quenelle with a small amount (about a scant 1/8 teaspoon) of caviar so that every bite has a hint of brininess. Reserve remaining caviar for garnish if desired.
Oyster and Pearl components
Prepare tapioca 'pearls'
Place 1 tablespoon small pearl tapioca into a small bowl and cover with 1 cup cold water. Soak for 30 minutes to 1 hour until pearls have softened slightly and swollen. After soaking, drain the tapioca and rinse under cold water briefly.
Cook tapioca
Bring 1/2 cup fresh water to a simmer in a small saucepan, add 1 teaspoon unsalted butter and 1/2 teaspoon kosher salt. Add the drained tapioca pearls, reduce heat to low, and gently simmer, stirring occasionally, until the pearls turn translucent with a small opaque center — about 8–12 minutes depending on size. If needed, add small splashes of water to prevent sticking. When cooked, drain and rinse under cold water to stop cooking, then toss with 1 teaspoon lemon juice to brighten flavor. Keep at room temperature; pearls should be slightly chewy.
Shuck oysters
Carefully shuck 6 oysters, keeping as much liquor (briny juice) in the shell as possible. Wipe the shell rims clean. Check for shell fragments and transfer each oyster half-shell to a bed of crushed ice or a chilled serving platter if not plating immediately.
Assemble oysters
Place one cooked tapioca pearl spoonful (about 1 teaspoon worth of pearls, approximately 5 g total across pearls) on top of each oyster so they function as the 'pearls' in the dish. Gently spoon a small amount (about 10 g) of warm sabayon adjacent to or over the oyster, taking care not to overheat the oyster. Finish each oyster with a tiny spoon (scant 1/8 teaspoon) of caviar previously reserved on top of the sabayon so each oyster bite has caviar. If using, add a drop (around 1/8 teaspoon) of finishing oil and a very small pinch of finishing lemon zest to each oyster.
Garnish
Garnish each oyster with a single microgreen or chive blossom. Serve immediately so oysters remain cold while sabayon is warm; the contrast of warm sabayon, cold oyster and briny caviar is the point of the dish.
Optional finishing oil
If desired, lightly drizzle about 1/8–1/4 teaspoon of cold-pressed olive oil or grapeseed oil across the sabayon on each oyster and sprinkle the reserved 1/2 teaspoon finishing lemon zest over the oysters for an aromatic lift. Serve immediately.