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Pierre Robert cream

We combine Pierre Robert cream with a caviar of red port.

Ingredients

200gPierre Robert
150gUnsweetened whipped cream
Empty caviar tin

250gRed port
Gelespessa
2gAlgin
1lWater
Spherificator
5gcalcic

Preparation

  1. Heat the unsweetened cream and melt the Pierre Robert in it.
  2. Blend until smooth in a blender.
  3. Fill a piping bag with the cream.
  4. Pipe a small layer into an empty caviar tin.

  1. Bring the red port to a boil, let it simmer gently for 2 minutes, then chill.
  2. Mix the red port with the algin, using a hand blender.
  3. Slightly thicken the mixture with a little gelespessa and leave overnight.
  4. Dissolve the calcic in water.
  5. Pour the red port mixture into the Spherificator and drop into the calcic bath.
  6. Let stand for 20 seconds for beautiful caviar.
  7. Rinse in water and spoon onto the Pierre Robert cream.