Homemade 'Oysters & Pearls' Sabayon

Instructions

1. 1

   **Prepare the Tapioca**: In a small saucepan, combine tapioca pearls, water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the pearls are translucent and tender. Stir occasionally to prevent sticking. Drain any excess liquid and set aside.

2. 2

   **Start the Sabayon Base**: In a medium saucepan, melt butter over medium heat. Add minced shallot and garlic, and sauté until softened and fragrant, about 2-3 minutes. Do not brown.

3. 3

   **Deglaze and Simmer**: Pour in the white wine or vermouth, scraping up any browned bits from the bottom of the pan. Let it simmer until reduced by half, about 2 minutes. Stir in the chicken or vegetable broth and heavy cream. Bring to a gentle simmer, then remove from heat.

4. 4

   **Create the Sabayon**: In a heatproof bowl set over a saucepan of simmering water (creating a double boiler setup), whisk the egg yolks until light and slightly frothy. Gradually ladle about half of the warm cream mixture into the egg yolks, whisking constantly to temper them.

5. 5

   **Thicken the Sabayon**: Pour the tempered egg yolk mixture back into the remaining cream mixture in the heatproof bowl over the simmering water. Continue to whisk constantly and vigorously until the sabayon thickens to a consistency similar to hollandaise sauce – thick enough to coat the back of a spoon, but still pourable. This should take 5-8 minutes. Be careful not to scramble the eggs; keep the heat gentle and whisk continuously.

6. 6

   **Finish the Sabayon**: Remove the sabayon from the heat. Season with white pepper, nutmeg (if using), and salt to taste. Gently fold in the cooked tapioca pearls.

7. 7

   **Assemble and Serve**: Spoon the warm tapioca sabayon into small serving glasses, bowls, or espresso cups. Drape or artfully arrange slices of smoked salmon over the sabayon. Top each serving with a spoonful of lumpfish caviar and a sprinkle of fresh chives. Optionally, add a tiny pinch of lemon zest for brightness. Serve immediately.