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Caviar Parfait recipe

When serving caviar, proper serving utensilsare designed to reduce damage to the roe and ultimately, itstaste. Such utensils are traditionally made mother-of-pearl,wood, porcelain, glass, ivory, horn and gold. They are not absolutelynecessary but like a good wine glass they can help bring outfull appreciation. Serving caviar with metals that oxidize easily(i.e.; silver) have been known to impart a metallic taste andthus are not preferred by very serious aficionados.

Recipe: Caviar Parfait

1/2 teaspoon salt1/4 teaspoon freshly ground white pepper
1/2 cup Champagne
2 1/2 cups milk
3 tablespoons cornstarch
4 large egg yolks, lightly beaten
1 1/2 cups finely chopped hard-boiled eggs
1/2 cup finely chopped red onion
1/4 cup finely chopped fresh parsley leaves
1/2 cup sevruga or osetra caviar
1/2 cup salmon roe

  • In a small saucepan over medium-high heat,combine the salt, white pepper, Champagne, and 2 cups of themilk and bring just to a boil.
  • Mix 2 cups of the hot milk mixture intothe beaten egg yolks and whisk to blend. Mix this into the hotmilk mixture remaining in the pan.
  • Dissolve the cornstarch in the remaining1/2 cup milk, add to the pan, and cook, whisking until the mixturethickens slightly, 6 to 8 minutes.
  • Pour into a glass bowl, place a sheetof plastic wrap over the surface to prevent a skin from forming,and let cool. Refrigerate for 4 hours.
  • To assemble, remove the Champagne creamfrom the refrigerator and whisk until smooth. Spoon 1 tablespoonof the chopped eggs into the bottom of a parfait or wine glass.Then layer 1 teaspoon of the chopped red onion, 1/2 teaspoonof the chopped parsley, 2 teaspoons of the caviar, 2 tablespoonsof the Champagne cream, and 1 tablespoon of the salmon roe ontop. Continue layering, using another 1 tablespoon chopped eggs,another 1 teaspoon red onion, 1/2 teaspoon parsley, and 2 tablespoonsChampagne cream mixture, then another 1 tablespoon chopped eggs,1 teaspoon chopped red onion, 1/2 teaspoon parsley. Top with1 teaspoon of the caviar. Repeat the process to make 7 more parfaits.Cover and chill completely before serving.

    Makes 8 servings.

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