-
1
Soak the tapioca in 1 cup of the milk for 1 hour.
-
2
(Setting it in a warm place will speed up the rehydration of the pearls.)
-
3
Shuck the oysters.
-
4
Trim away the muscle and the outer ruffled edge of each oyster and place the trimmings in a saucepan.
-
5
Reserve the whole trimmed oysters and strain the oyster juice into a separate bowl.
-
6
You should have about 1/2 cup of juice.
-
7
In a bowl, whip 1/2 cup of the cream just until it holds its shape; reserve in the refrigerator.
-
8
Drain the softened tapioca in a strainer and discard the milk.
-
9
Rinse the tapioca under cold running water, then place it in a small heavy pot.
-
10
Pour the remaining 3/4 cup milk and 3/4 cup cream over the oyster trimmings.
-
11
Bring to a simmer, then strain the infused liquid onto the tapioca.
-
12
Discard the trimmings.
-
13
Cook the tapioca over medium heat, stirring constantly with a wooden spoon, until it has thickened and the spoon leaves a trail when it is pulled through, 7 to 8 minutes.
-
14
Continue to cook for another 5 to 7 minutes, until the tapioca has no resistance in the center and is translucent.
-
15
The mixture will be sticky and if you lift some on the spoon and let it fall, some should still cling to the spoon.
-
16
Remove the pot from the heat and set aside in a warm place.
-
17
Place the egg yolks and the 1/4 cup oyster juice in a metal bowl set over a pan of hot water.
-
18
Whisk vigorously over medium heat for 2 to 3 minutes to incorporate as much air as possible.
-
19
The finished sabayon will have thickened and lightened, the foam will have subsided, and the sabayon will hold a ribbon when it falls from the whisk.
-
20
If the mixture begins to break, remove it from the heat and whisk quickly off the heat for a moment to recombine, then return to the heat.
-
21
Stir the hot sabayon into the tapioca, along with a generous amount of black pepper.
-
22
Mix in the creme fraiche and the whipped cream.
-
23
The tapioca will be a creamy pale yellow with the tapioca pearls suspended in the mixture.
-
24
Season lightly with salt, remembering that the oysters and the caviar garnish will both be salty.
-
25
Immediately spoon 1/4 cup tapioca into each of eight 4- by 5- inch gratin dishes (with a 3- to 4- ounce capacity).
-
26
Tap the gratin dishes on the counter so that the tapioca forms an even layer.
-
27
Cover and refrigerate until ready to use, or for up to a day.
-
28
Preheat the oven to 350 degrees F.
-
29
Combine the vermouth, the remaining reserved oyster juice, the shallots, and vinegar in a small saucepan.
-
30
Bring to a simmer and simmer until most of the liquid has evaporated but the shallots are glazed, not dry.
-
31
Whisk in the butter piece by piece, adding a new piece only when the previous one is almost incorporated.
-
32
Meanwhile, place the dishes of tapioca on a baking sheet and heat in the oven for 4 to 5 minutes, or until they just begin to puff up.
-
33
Add the oysters and the chives to the sauce to warm through.
-
34
Spoon 2 oysters and some of the sauce over each gratin and garnish the top with a quenelle, or small oval scoop, of caviar.
-
35
Serve immediately.
