Ingredients: for 4 people
- 50 g of Sturia Vintage caviar
- 1 bunch of green asparagus
- 50 cl of single cream
- 4 eggs
- 2 limes
- 1 gelatin sheet
- 2 tablespoonfuls of Mascarpone
- 4 blinis
- Salt and freshly ground pepper
- 4 pastry cutters (4 cm diameter)
Cook the eggs for 1 hour in water kept at a steady temperature of 60°C.
Whip the single cream in a large salad bowl using an electric whisk, with some lime zest and a pinch of salt, until it thickens. When it is really thick, set aside in the fridge.
Wash and peel the asparagus. Cook it in a saucepanful of salted boiling water until tender, and stop the cooking in cold water with added ice cubes. Cut the asparagus into small pieces and set aside.
Squeeze the limes and heat up their juice. When this juice is warm, add a gelatin sheet.
Take the whipped cream out of the fridge and add the Mascarpone followed by the warm lime juice.
Cut the blinis using a pastry cutter.
Put the pastry cutters on a large dinner plate and place a cut blinis at the bottom of each one. Half-fill with a thick layer of cream and lime juice. Sprinkle the asparagus pieces.
Carefully break an egg cooked at low temperature and place it on top.
Set aside in the fridge for 12 hours.
Just before serving, place each pastry cutter on a serving plate and carefully turn out. Finish off by putting a quenelle of Sturia Vintage caviar on top of each charlotte.