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Smoked caviar and frozen zabaglione

Smoked caviar and frozen zabaglione

  • Starter
  • medium
  • 4
  • 20 minutes, plus freezing time

PT20M

1
In a medium-sized bowl, mix the egg yolks, Marsala, sugar, glucose and butter
  • 90g of egg yolks
  • 50g of Marsala wine
  • 90g of sugar
  • 110g of glucose
  • 30g of butter
2
Over a saucepan of simmering water, bring the mixture to 86°C, stirring constantly with a spatula to obtain a cooked zabaglione. Pass through a sieve and place in the freezer
3
Put the caviar in a small bowl and place the bowl into another container filled with ice
  • 50g of caviar
  • ice, as needed
4
Heat the wood chips in a tray until they begin to smoke then place the bowls into the tray and quickly cover with foil to trap the smoke. Leave for 5 minutes to infuse
  • wood chips, beech or cherry
5
Scoop some frozen zabaglione onto a plate, place a small quenelle of caviar on top and sprinkle with some smoked salt
  • smoked salt to taste

Ingredients

Metric

Imperial

Smoked caviar and frozen zabaglione

  • 50g of caviar
  • 90g of egg yolks
  • 50g of Marsala wine
  • 90g of sugar
  • 110g of glucose
  • 30g of butter
  • ice, as needed
  • wood chips, beech or cherry
  • smoked salt to taste
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