Smoked caviar and frozen zabaglione
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This decadent caviar starter from Giancarlo Perbellini combines a rich, creamy zabaglione (sabayon) with a wonderful home-smoked caviar. You do not need a smoker to achieve this, simply a tray and some tin foil.
First published in 2015
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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
SAVE RECIPE
Method
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
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