| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Emlive07 | 4 | servings | |
INGREDIENTS
| 2 | c | Heavy cream |
| 1 | pn | Salt |
| 4 | Egg yolks | |
| 1 | tb | Cornstarch |
| 7 | oz | Assorted caviar |
| (such as Osetra and salmon etc.) | ||
| 1/2 | c | Brunoise red onions |
| 1/2 | c | Finely-chopped egg whites |
| 1/2 | c | Finely-chopped egg yolk |
| 1/2 | c | Finely-chopped freshly parsley leaves |
INSTRUCTIONS
In a saucepan, combine 1 3/4 cup cream with a pinch of salt. 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 immedietly. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B82) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-10-1999 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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