Caviar with Aspic and Cauliflower Cream
A French cold appetizer featuring aspic as the base, topped with caviar and cauliflower cream sauce.
Ingredients
caviar
80 g (20 g × 4 portions)
aspic (liquefied)
to taste
cauliflower cream sauce
200 ml (50 ml × 4 portions)
mayonnaise with chlorophyll
to taste
parsley leaves
to taste
Instructions
1
Portion the Caviar
Place 20 g of caviar at the bottom of each of 4 bowls, shaping it into a dome.
2
Add the Aspic
Pour 100 ml of liquefied aspic over each portion of caviar and refrigerate until set.
3
Add the Cauliflower Cream
Pour 50 ml of cauliflower cream sauce over each set aspic layer and refrigerate again until firm.
4
Garnish
Using a piping bag, pipe small dots of chlorophyll mayonnaise around the perimeter and garnish with parsley leaves.
