Caviar and Milk
Caviar, Frozen Milk, Vodka Cream
Chef Nicholas Elmi of Laurel | Philadelphia
Yield: 24 servings
Adapted by StarChefs | October 2018
INGREDIENTS
Frozen Milk:
100 grams sugar
50 grams glucose
48 grams milk powder
300 grams raw heavy cream
500 grams raw milk
10 grams Cremodan 30 ice cream stabilizer
Vodka Cream:
3 eggs
2 cups heavy cream, whipped
2 tablespoons vodka
Juice of 2 lemons
¼ bunch chives, finely chopped
Salt
To Assemble and Serve:
480 grams Sturia caviar
Lemon verbena leaves
METHOD
For the Frozen Milk:
To a Vitamix blender, add all ingredients and purée. Transfer to a medium pot and warm mixture to 185°F. Remove from heat and cool. Transfer cooled mixture to blender and purée. Pack in 2 Pacojet canisters and freeze overnight. Pacotize at least 1 hour before use.
For the Vodka Cream:
In a small pot, cover eggs with water, bring to simmer, remove from heat, and cover with a tight fitting lid. After 10 minutes, carefully crack and rinse in cold water. Peel and separate eggs. Pass yolks and whites through a fine sieve, separately. Set aside in refrigerator. In a bowl with whipped cream, add vodka and lemon juice, whisking to combine. Whisk in yolks and whites followed by chives. Season with salt, cover, and refrigerate.
To Assemble and Serve:
On a plate, top 1 quenelle of Frozen Milk with 1 quenelle Vodka Cream. Garnish with a 20-gram quenelle of caviar. Garnish with lemon verbena.
