Caviar Parfait For The Real Foodie

This is for the real foodie who wants to up the grade when company is coming. Don made this for our extravagant New Years Eve celebration a few years back. Give it a try.  What have you got to lose?

• 2 cups whipping cream
• pinch of salt and white pepper
• 4 egg yolks
• 1 tbsp. cornstarch
• 8 oz. assorted caviar (salmon and Osetra)
• 1/4 cup finely chopped shallots
• 1/2 cup finely chopped egg whites (3 eggs hard boiled to give you enough of the whites and yolks)
• 1/2 cup finely chopped egg yolk
• 1/2 cup finely chopped fresh parsley leaves

In a saucepan, combine 1 3/4 cup cream. Season with salt and pepper. Bring the cream to a simmer and whisk in the egg yolks and contnue cooking for a further 2 minutes.

Whisk in the cornstarch and remaning cream together until smooth and no lumps. Now whisk this into the hot cream and cook for three minutes.

Remove from the heat and cool completely. Cover with plastic wrap touching the surface and refrigerate until chilled.

To assemble, place some of the caviar on the bottom of 4 fluted glasses. Place a tbsp. of shallots, egg whites, egg yolk and parsley over the caviar.

Spoon generous dollop of custard over the parsley. Repeat the layering of the caviar with the traditional garnishes. Spoon remaining custard into the glasses and sprinkle with a tsp. of caviar on top.

Serve immediately with a beautifully chilled white wine.

Did your guests give you an award for this one?