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LIST OF INGREDIENTS
12 hollow oysters
10 cl fresh orange juice
2 egg yolks
80 g clarified butter
10 g ginger purée
Pepper
Balsamic vinegar Flavor Pearls
Step 1
To prepare the oysters
Open the oysters, remove the shells, clean the shells and place the oysters back inside. Season with pepper.
Step 2
To prepare the sabayon
Place the egg yolks, orange juice and ginger in a saucepan. Whisk at a maximum temperature of 60°C to obtain a creamy consistency.
Step 3
Assembly
Pour the sabayon over the oysters and brown lightly in the oven.
Step 4
Presentation
Place a few Balsamic vinegar Flavor Pearls on a plate.