| 118 | 119 | 120 | 121 | 122 |
| 1 | 176 | 352 | 527 | 703 |
|
Caviar Parfait
2
1
4
1
7
1
1
1
1
1
Cup Heavy cream
Pinch Salt
Egg yolks
Tablespoon Cornstarch
Ounce Assorted caviar (such as Osetra and salmon etc.)
/2 Cup Brunoise red onions
/2 Cup Finely−chopped egg whites
/2 Cup Finely−chopped egg yolk
/2 Cup Finely−chopped freshly parsley leaves
/2 Fat; 0 Other Carbohydrates
In a saucepan, combine 1 3/4 cup cream with a pinch of salt. Bring the cream
to a simmer. Whisk in the eggs and continue to cook for 2 minutes. Whisk the
cornstarch and remaining cream together. Whisk into the hot cream and
continue to cook for 3 minutes. Remove from the heat and cool completely.
Refrigerate until chilled. To assemble, place some of the caviar in the
bottom of four fluted glasses. Place a tablespoon of the onions, egg whites,
egg yolk and parsley over the caviar. Spoon tablespoons of the cream over
the parsley. Repeat the layering of the caviar and traditional garnishes.
Spoon the remaining custard into the glasses. Garnish with the remaining
caviar. Serve immedietly. This recipe yields 4 servings.
Caviar Parfait
92
Page
Quick Jump
|