Oysters Rocafella

Directions

1. 1
   In a microwave-safe cup, combine the sugar and water.
2. 2
   Cook at high power for 20 seconds.
3. 3
   Stir until the sugar dissolves, then let cool.
4. 4
   In a small stainless steel bowl, combine the sugar syrup, Champagne and citrus juices.
5. 5
   Set the bowl over a larger bowl of ice and keep cold.
6. 6
   In another small bowl, combine the vinegar and shallot and season with pepper.
7. 7
   Arrange the shucked oysters on a bed of crushed ice and coarse salt.
8. 8
   Add the egg-white powder to the Champagne-citrus juice mixture and beat with a handheld mixer or immersion blender until thick and frothy.
9. 9
   Spoon a little of the vinegar-shallot mixture over the oysters and a little of the Champagne froth on top.
10. 10
    Garnish with the frozen Champagne grapes and serve right away.