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| EGG CAVIAR |
| Yields: 6 servings |
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| Ingredients |
6 large organic eggs
1/2C crème fraiche
1/2C heavy cream
1 lemon zest chopped fine
1 t lemon juice
2 T chopped chives
fleur de sel
cracked black pepper
caviar, kind of caviar and amount is up to you
1 pastry bag and a star tip
1 C cauliflower
4 oz heavy cream
2 C milk
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| Method: Eggs |
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Crack the small end of the egg with an egg topper. Gently remove the egg. Separate the yolk from the white. Put the yolk back in the shell.
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| Method: Cauliflower Cream |
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Cut the cauliflower into small pieces. Place in a pot with
the milk, season with salt. Bring to a boil and cook until tender. Strain out milk, add cream and bring to a boil. Reduce heat
and simmer for 5 minutes. Transfer to a blender and puree until very fine. Adjust seasonings.
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| Method: Cream |
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Chill a mixing bowl in the freezer for 15 minutes. Mix the two creams and whisk to medium hard peaks. Fold in lemon zest, juice and chopped chives (save 1/2 tbs. chives for garnish). Put cream in the pastry bag.
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| To Finish: |
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Bring a pot of water to 180º F. Float eggs in water for 5 minutes.
Do not boil. Reheat cauliflower cream. Remove eggs. Put a pinch of fleur de sel, chives and black pepper in each egg. Spoon a little cauliflower in. Squeeze in a little whipped cream to about 1/4 inch from the top. Spoon caviar on top of cream.
Serve immediately.
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