Dom Pérignon Brut Champagne & Oyster Champagne Sabayon with Gold Leaf Pearls

Ingredients

• 6 pcfresh Pacific oysters, cleaned on half shell
• 100 mlDom Pérignon Brut Champagne
• 3 largeegg yolks
• 1.5 tbspcaster sugar
• 0.5 tsporganic lemon zest
• 1 tspfresh lemon juice
• 1 pinchfine sea salt
• 1 sheetedible 23 k gold leaf, cut into small shards
• 6 leavesmicro sorrel or micro chervil for garnish

Instructions

1. 1
   Chill 6 oyster plates or a large serving platter of crushed ice in the freezer.
2. 2
   In a stainless-steel bowl set over barely simmering water, whisk the Dom Pérignon, egg yolks, sugar, lemon zest, lemon juice and salt until the mixture doubles in volume and forms ribbon-like trails (approx. 4 min). Remove from heat immediately.
3. 3
   Nest the bowl in a larger bowl of ice water and whisk for 30 seconds to stop cooking and condense the foam slightly.
4. 4
   Arrange the oysters on the chilled plates. Spoon a small, warm cloud of sabayon over each oyster—just enough to kiss, not drown, the bivalve.
5. 5
   Using tweezers, top each with a few microscopic shards of gold leaf and a single micro-herb leaf.
6. 6
   Serve instantly with an ice-cold flute of Dom Pérignon Brut on the side.