White chocolate crémeux with caviar and a crispy potato tuile

Ingredients

• 80 g baking white chocolate bar
• 20 g farmed Baeri or Oscietra caviar
• 120 ml heavy cream (30 % fat)
• 1 piece fresh egg yolk
• 15 g unsalted butter
• 1 piece waxy potato
• 1 piece unwaxed lemon
• 1 tbsp mild olive oil
• 1 pinch fleur de sel

Method

1. Preheat the oven to 170 °C. Slice the potato very thinly on a mandoline, rinse the slices in cold water, dry them thoroughly, and brush them with a thin film of olive oil.
2. Arrange the slices flat between two sheets of parchment paper, place another baking sheet on top to keep them flat, and bake until golden brown and crispy. Lightly salt them straight out of the oven and set aside.
3. Chop the white chocolate and place it in a tall container for blending.
4. Heat the heavy cream just until it begins to simmer. Whisk the egg yolk in a bowl, pour the hot cream over it while stirring, then pour everything back into the saucepan and cook over low heat, stirring constantly, until the cream coats the back of a spoon, without ever letting it boil.
5. Pour the hot cream over the white chocolate in three additions, emulsifying as you go. Add the cold butter in pieces, blend until smooth, press plastic wrap directly against the surface, and let set in the refrigerator for at least two hours.
6. Zest the lemon and set aside. Squeeze out a few drops of juice and mix them with the remaining olive oil to create a dressing.
7. When ready to serve, place a nice quenelle or a layer of the very cold crémeux into two cold shallow bowls or glasses.
8. Scatter over the lemon zest, add a drizzle of the lemon olive oil, and a few grains of fleur de sel.
9. Place a generous spoonful of caviar in the center of the crémeux, tuck a potato tuile in alongside, and serve immediately.

Nutrition

Per serving

Energy

634.9 kcal

Protein

11.17 g

Carbohydrate

38.62 g

Fat

49.3 g

Fibre

4.38 g

Calcium

171.73 mg

Iron

0.44 mg

Magnesium

31.66 mg