Caviar Parfait
A chilled layered parfait in fluted glasses with assorted caviar, brunoise red onions, finely chopped egg garnishes, fresh parsley, and a delicate cornstarch-thickened cream custard.
AmericanSeafoodEasy20 minBy Northstar
Ingredients
Servings
4
- 2 cup heavy cream, divided
- 1 pinch salt
- 4 each egg yolks
- 1 tbsp cornstarch
- 7 oz assorted caviar (Osetra, salmon, etc.)
- 0.5 cup brunoise red onions
- 0.5 cup finely chopped hard-boiled egg whites
- 0.5 cup finely chopped hard-boiled egg yolks
- 0.5 cup finely chopped fresh parsley
Instructions
- 1
In a saucepan, combine 1.75 cups cream with a pinch of salt. Bring to a simmer. Whisk in the egg yolks and cook 2 minutes.
- 2
Whisk the cornstarch with remaining 1/4 cup cream. Whisk into the hot cream and cook 3 more minutes until thickened. Remove from heat, cool completely, and refrigerate until chilled.
- 3
To assemble: Layer caviar, onions, chopped egg whites, egg yolks, and parsley in the bottom of 4 fluted glasses. Spoon custard cream over the garnishes.
- 4
Repeat the layering. Top with remaining custard and garnish with remaining caviar. Serve immediately.
Tags
appetizeremerilchilledcaviarfancyparfait