For 12 people
50 g of Osetra caviar 90 g of Marsala 90 g of egg yolks 90 g of sugar 110 g of glucose 30 g of butter 12 fingers of glazed puff pastry unrefined salt
Place the caviar in a fine sieve. Toast the soft wood shavings (beech or cherry) and, when they begin to smoke, transfer them to a fish kettle with the caviar, covering them with the lid. The caviar does not easily absorb the aroma of the smoke, so try it every now and then to assess the level of smoking. If it is too light, repeat the operation. In a Bain-Marie, prepare the base for the zabaione, mixing the egg yolks with the sugar, glucose, cold cubed butter and Marsala, without whipping. Heat to 84° C, transfer to another container and chill to –20° C. Serve the iced zabaione in a very cold coffee cup in the form of a small quenelle with a few grains of unrefined salt; add a teaspoonful of caviar and a small finger of glazed puff pastry.
Please fill in the fields below to search our Recipes' database.
