Oysters au gratin with orange and ginger sabayon

Balsamic vinegar Flavor Pearls

4 pers

30 min

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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.

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