Tea recipes

Taken from the recipe book Du thé plein la toque

Oysters in zabaglione with Christmas Tea

Christophe Alary


  • For 4 people
  • Preparation time : 20 minutes
  • Cooking time : 1 minute

    • Ingredients

  • 4 oysters
  • 30 ml (2 tbsp) of white wine
  • 50 ml (1/4 cup) of 35% cream
  • 5g (1 tbsp) of Christmas Tea
  • 120 ml (1/2 cup) of water
  • 1 egg yolk
  • 1 pinch each of turmeric and white pepper

    • Ahead of time

    Open the oysters. Place them in a dish with their juice. Add white wine and poach the oysters for 30 seconds.

    Whip the cream until it forms soft peaks.

    Next step

    Allow the tea to infuse in 120 ml (1/2 cup) of boiling water for 5 minutes.

    Place the egg yolk into a round-bottomed mixing bowl, add 1 tbsp of cooking juice from the oysters, the turmeric and white pepper. Place the mixing bowl on a saucepan filled with boiling water (like a double boiler). Use a whisk to beat the yolk until it forms a mousse-like mix (zabaglione). Remove from heat and incorporate the cream.

    Chef’s touch

    Place the oysters in shooter glasses with a bit of the cooking juice; add the tea and a dollop of the zabaglione on top. Serve immediately.

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