100g of butter
300ml of champagne
24 Oysters Broth
1ml of shallot
2 pieces of pink grapefruit
200g of heavy cream
Salt and black pepper to taste
100g of butter
300ml of champagne
24 Oysters Broth
1ml of shallot
2 pieces of pink grapefruit
200g of heavy cream
Salt and black pepper to taste
Cook the shallot in butter over low heat
Add the champagne and oyster broth
Cook until the liquid reduces to 1/3
Let it cool
Add the heavy cream
Bring to a simmer, add the oysters, shallot, grapefruit, salt, and black pepper
Do not let the oysters boil, turn off the heat
Serve the dish warm
