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.