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Caviar Parfait by Chef Petrous Moldovan
Makes 6-8 servings
INGREDIENTS:
3 qts. heavy cream
375 grams/ 1 1/2 cup egg yolks
5 teaspoons water
450 grams/ 2 cups sugar
120 grams/ 4 1/2 oz. glucose
3 cups of nougat paste
2 quarts of toasted sweet and spicy sliced almonds
Chocolate sauce as garnish
1 oz. Bemka caviar
PREPARATION:
1. Using a stand-up mixer with the whisk attachment, the heavy cream to
a Chantilly state (or when you can remove the whisk attachment and the
peaks of cream do not stand upright). Set aside in a refrigerator.
2. Add sugar, water and glucose to a heavy-bottomed pot, stir over
range at 250 degrees F. Remove from the heat and let rest five minutes.
3. Place the 1 1/2 cups egg yolks into a bowl for a standup mixer, with
the whisk attachment on ''stir'' speed, slowly add the cooled glucose
mixture.
3. Once all is incorporated, raise the speed to high and whip until the egg yolks are light in color.
4. Mix the nougat paste with the chilled heavy cream and gently fold in with the yolks. Lastly, fold in the almonds.
5. Pour mixture into molds and freeze overnight.
6. Once mixture is frozen place the parfait on the center of the plate,
drizzle with chocolate sauce and place an ounce of Bemka caviar.
Caviar is an experience and along with
Caviar there are ancient and modern traditions that one takes into
account when indulging in one of the finest gourmet products known to
man.
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The
true connoisseur experiences the delicacy of Caviar, Caspian and
Iranian, in a traditional manor with adding little or nothing in order
to fully grasp and enjoy the aroma and exquisite flavor the pearls have
to offer. When tasting caviar it is recommended to use a mother of
pearl spoon as opposed to any silver or metallic spoons because they
will impart a metallic taste and discolor the caviar. Our
recommendation at The House of Caviar & Fine Foods is for our
Caviar Lovers to take pleasure in our highly cherished caviars without
concealing any of the flavor and texture that we so eagerly strive to
provide. In other words a serving of supreme Ossetra 000 should be
distanced from any food product whose stature is incomparable to our
Caspian and Iranian Caviar Selection.
Modern
gourmets have included the lower costing Caviars within many dishes
learned from Russian traditions, caviar has been incorporated into many
dishes as an accent to enhance the flavor and garnish the plate.
Traditional Serving:
To
truly enjoy caviar one must allow the pearls to burst in ones mouth
any serve with little or no garnish, such as a few lemon drops, served
on one of our imported French blinis.
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