Caviar Parfait: Bellini Custard, Chopped Dressed Egg, Horseradish Crème Fraîche, and Petrossian Ossetra Caviar
For the Bellini Custard:
Combine the cream, milk, eggs, salt, pepper, and grated potatoes in a blender. Blend the ingredients and strain through a chinois. Portion 2 tablespoons of Bellini Custard into small ramekins and steam covered in a Rational oven until set. Set aside to cool.
For the Chopped Dressed Egg:
Whip the crème fraîche to firm peaks. Fold in the horseradish. Combine the eggs, capers, shallots, and tarragon in a bowl, add the crème fraîche to the mixture, and season.
To Assemble and Serve:
Put half of the caviar on top of the custard and spread it out evenly to form a solid line across the top. Top the caviar with 1 teaspoon of the Chopped Dressed Egg and top with the potato chip. Quenelle the remaining caviar and put it on the potato chip. Garnish with the plush of chervil.