Behind the Recipes

Caviar Parfait by Chef Petrous Moldovan

PREPARATION:

1. Using a stand-up mixer with the whisk attachment, the heavy cream to a Chantilly state (or when you can remove the whisk attachment and the peaks of cream do not stand upright). Set aside in a refrigerator.

2. Add sugar, water and glucose to a heavy-bottomed pot, stir over range at 250 degrees F. Remove from the heat and let rest five minutes.

3. Place the 1 1/2 cups egg yolks into a bowl for a standup mixer, with the whisk attachment on 'stir' speed, slowly add the cooled glucose mixture.

3. Once all is incorporated, raise the speed to high and whip until the egg yolks are light in color.

4. Mix the nougat paste with the chilled heavy cream and gently fold in with the yolks. Lastly, fold in the almonds.

5. Pour mixture into molds and freeze overnight.

6. Once mixture is frozen place the parfait on the center of the plate, drizzle with chocolate sauce and place an ounce of Bemka caviar.

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