Colors of Caviar

It comes in a tall, rounded glass, and is composed, like a terrarium, of horizontal bands: a caviar gelée at the bottom, pure caviar at the top, a caviar cream in between. The different textures and forms dispersed the flavor of caviar are worth savoring!

Servings: Approximately 15
From bottom to top:
• 8 gm Caviar Vinaigrette
• 8 gm Caviar crème Fraiche
• 8gm Haricot Vert Puree (Green Bean Puree)
• 4gm  Golden Ostera Caviar
Finished with Caviar Sabayon

Caviar Vinaigrette

Ingredients

  • 100gm sherry vinaigrette (recipe below this one)
  • 50 gm caviar
  • 1/2 each gelatin sheet
  • 1 cup very cold water
Step 1 Soak the Gelatin in the cold water until it has rehydrated. This normally takes 5 minutes. Step 2 Drain the gelatin and add to the Sherry Vinaigrette. Step 3 Make a Baine-Marie by filling a small pot with a couple of inches of water and fitting a mixing bowl on top of it. Step 4 Put the Vinaigrette with the Gelatin into a bowl and set it over a medium low heat. Step 5 Stir until the gelatin dissolves and remove from heat. Step 6 Add the Caviar then pulse with stick blender until most of the individual eggs are broken up and the Vinaigrette has
turned a light grey color.
Step 7 Season with sea salt. Set a “verrine” glass on a gram scale and spoon in 8 grams. Step 8 Gently tap the “Verrine” on a towel set upon the wrk table until the vinaigrette is evenly distributed. Step 9 When all the glasses are portioned, put them in the refrigerator for at least 20 minutes in order to set.

Sherry Vinaigrette Base (or the Caviar Vinaigrette)

Ingredients

  • 25 gm sherry vinegar
  • 25 gm dijon mustard
  • 1 each egg yolk
  • 250 gm grape seed oil
Step 1 In a mixing bowl whisk together the mustard, vinegar and egg yolk. Step 2 While whisking, slowly drizzle in the oil to create an emulsion. Step 3 Season the vinaigrette with salt and white pepper.

Caviar Creme Fraiche

Ingredients

  • 177 gm creme fraiche
  • 45 gm caviar
  • 1/2 gelatin sheet
  • 1 cup of very cold water
Step 1 Soak the gelatin in the cold water until it has rehydrated. This normally takes around five minutes. Step 2 Make a Baine-marie by filling a small pot with a couple of inches of water and fitting a mixing bowl on top of it. Step 3 Put the crème fraiche and the rehydrated Gelatin in the the bowl and set it over a medium-low heat. Step 4 Stir until the gelatin dissolves and remove from heat. Step 5 Gently fold in the caviar, season with sea salt then transfer mixture to a clean bowl. Step 6 When the caviar vinaigrette from the previous step is set, use the gram scale to put 8 grams of the crème fraiche on
top and gentle tap until it is evenly distributed.
Step 7 When all the glasses are filled put them in the refrigerator for at least 20 minutes in order to set.

Haricot Vert Puree

Ingredients

  • 15 gm haricot vert, fresh
Step 1 Snip both ends off the beans. Step 2 Bring a large pot of water to as boil and add salt. Step 3 In batches cook the beans until very tender. Step 4 When the beans are done chill quickly transfer to a blender. Step 5 Roughly chop beans and transfer to a blender. Step 6 Using a small ladle to push the beans down make a thick smooth puree. Step 7 Transfer to a pastry bag and reserve.

Caviar Salbayon

Ingredients

  • 6 egg yolks
  • 3 oz. water
  • 20 gm caviar
Step 1 Place yolks and water in a bowl set over a pot of simmering water. Step 2 Whisk vigorously, incorporating as much air as possible, until sabayon increases in volume by at least 4 times
original volume.
Step 3 Continue to whisk until the sabayon is warm to the touch and it is cooked but not scrambled. The sabayon should be
at “ribbon” stage, velvety and light.
Step 4 Season with a small amount of salt and carefully fold in the caviar.

To Finish

Step 1 Pull out “Merriness' to lightly temper to room temperature. This is important to have the proper consistency when
served.

Step 2 Carefully squeeze in 8 grams of the haricot vert puree. Step 3 Gently tap glass until puree is evenly distributed. Step 4 Spread 4 grams of Ostra caviar out on top of the puree. Step 5 Finish the dish with a dollop of Caviar Sabayon. Step 6 Serve with a small mother of pearl Caviar Spoon.