Recipe courtesy of Emeril Lagasse
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 cups heavy cream
  • Pinch of salt
  • 4 egg yolks
  • 1 tablespoon cornstarch
  • 7 ounces of assorted caviar, such as, Osetra and salmon etc.
  • 1/2 cup brunoise red onions
  • 1/2 cup finely chopped egg whites
  • 1/2 cup finely chopped egg yolk
  • 1/2 cup finely chopped freshly parsley leaves

Directions

In a saucepan, combine 1 3/4 cup cream. Season with salt and pepper. Bring the cream to a simmer. Whisk in the eggs and continue to cook for 2 minutes. Whisk the cornstarch and remaining cream together. Whisk into the hot cream and continue to cook for 3 minutes. Remove from the heat and cool completely. Refrigerate until chilled. To assemble, place some of the caviar in the bottom of four fluted glasses. Place a tablespoon of the onions, egg whites, egg yolk and parsley over the caviar. Spoon tablespoons of the cream over the parsley. Repeat the layering of the caviar and traditional garnishes. Spoon the remaining custard into the glasses. Garnish with the remaining caviar. Serve immediately.

IDEAS YOU'LL LOVE

Aubergine Caviar

Recipe courtesy of Laura Calder

Eggplant Caviar

Recipe courtesy of Michael Symon

Aubergine Caviar

Recipe courtesy of Michael Symon

Texas Caviar

Recipe courtesy of Threadgill's

Georgia Caviar

Recipe courtesy of Kimberly Schlapman

Fruit Parfait

Recipe courtesy of Amy Cao

Mango Parfait

Recipe courtesy of Padma Lakshmi

Rhubarb Parfait

Recipe courtesy of Laura Calder

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

So Much Pretty Food Here