Masterpiece of

tres doux

There are many variations of passages of Lorem
Ipsum available, but the majority.

Colors of Caviar

By Chef Guy Savoy

  1. Soak the Gelatin in the cold water until it has rehydrated. This normally takes 5 minutes.
  2. Drain the gelatin and add to the Sherry Vinaigrette.
  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.
  4. Put the Vinaigrette with the Gelatin into a bowl and set it over a medium low heat.
  5. Stir until the gelatin dissolves and remove from heat.
  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.
  7. Season with sea salt. Set a “verrine” glass on a gram scale and spoon in 8 grams.
  8. Gently tap the “Verrine” on a towel set upon the wrk table until the vinaigrette is evenly distributed.
  9. When all the glasses are portioned, put them in the refrigerator for at least 20 minutes in order to set.
  • 15 servings
  • 1 hr 30

Ingredients:

100gm sherry vinaigrette (recipe below this one)
50 gm caviar
1/2 each gelatin sheet
1 cup very cold water
  1. In a mixing bowl whisk together the mustard, vinegar and egg yolk.
  2. While whisking, slowly drizzle in the oil to create an emulsion.
  3. Season the vinaigrette with salt and white pepper.
  • 15 servings

Ingredients:

25 gm sherry vinegar
25 gm dijon mustard
1 each egg yolk
250 gm grape seed oil
  1. Soak the gelatin in the cold water until it has rehydrated. This normally takes around five minutes.
  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.
  3. Put the crème fraiche and the rehydrated Gelatin in the the bowl and set it over a medium-low heat.
  4. Stir until the gelatin dissolves and remove from heat.
  5. Gently fold in the caviar, season with sea salt then transfer mixture to a clean bowl.
  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.
  7. When all the glasses are filled put them in the refrigerator for at least 20 minutes in order to set.
  • 15 servings

Ingredients:

177 gm creme fraiche
45 gm caviar
1/2 gelatin sheet
1 cup of very cold water
  1. Snip both ends off the beans.
  2. Bring a large pot of water to as boil and add salt.
  3. In batches cook the beans until very tender.
  4. When the beans are done chill quickly transfer to a blender.
  5. Roughly chop beans and transfer to a blender.
  6. Using a small ladle to push the beans down make a thick smooth puree.
  7. Transfer to a pastry bag and reserve.
  • 15 servings

Ingredients:

15 gm haricot vert, fresh
  1. Place yolks and water in a bowl set over a pot of simmering water.
  2. Whisk vigorously, incorporating as much air as possible, until sabayon increases in volume by at least 4 times
    original volume.
  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.
  4. Season with a small amount of salt and carefully fold in the caviar.
  • 15 servings

Ingredients:

6 egg yolks
3 oz. water
20 gm caviar
  1. Pull out “Merriness’ to lightly temper to room temperature. This is important to have the proper consistency when
    served.
  2. Carefully squeeze in 8 grams of the haricot vert puree.
  3. Gently tap glass until puree is evenly distributed.
  4. Spread 4 grams of Ostra caviar out on top of the puree.
  5. Finish the dish with a dollop of Caviar Sabayon.Step 6Serve with a small mother of pearl Caviar Spoon.
  • 15 servings