Guinness and oysters is a match made in heaven, and this dish is all about creaminess and the contrast of temperatures – the cold creaminess of the oyster matched with the warm creaminess of the Guinness cream. A little shot of tartness from the lemon juice ties it together and then it’s all followed with a swig of cold creamy Guinness.
- 2 dozen fresh oysters
- Lemon cheeks and finely chopped chives, to serve
- 6 egg yolks
- 100ml Guinness®
- a pinch of salt
- a dash of Worcestershire sauce
In a large metal bowl over a double boiler whisk the egg yolks, Worcestershire sauce and Guinness for about 5-10 minutes until the mixture thick, creamy and doubled in volume. Don’t allow the bowl to get over 55C or you may curdle the eggs (Feeling the bottom of the bowl is a good way to test the temperature. If the bowl is too hot to touch them remove from the heat for a while, but continue to whisk.) Season with a little salt.
Arrange the oysters on a plate and scatter a small amount of chopped chives and squeeze of lemon into each oyster. Serve with a bowl of the warm Guinness® Cream. To eat, top a cold oyster with a little of the warm cream and eat immediately.