Caviar Parfait: Bellini Custard, Chopped Dressed Egg, Horseradish Crème Fraîche, and Petrossian Ossetra Caviar

Adapted by


Bellini Custard: (Yield: 2 Cups)
1 cup cream
1 cup milk
3 eggs
½ tablespoon kosher salt
1 teaspoon cracked black pepper
1 pound Yukon Gold potatoes, grated
Chopped Dressed Egg: (Yield: 1 Cup)
½ cup crème fraîche
2 tablespoons finely grated fresh horseradish
3 boiled eggs, minced
2 tablespoons capers, minced
2 tablespoons minced shallots
1 tablespoon chopped tarragon
Salt and freshly ground black pepper
Assemble and Serve: (Yield: 1 Serving)
¼ ounce Ossetra caviar
1 potato chip
1 chervil plush


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.