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Caviar, coconut crème fraiche,
crispy rice, furikake

by Nina Compton
Louisiana, United States
 

Through cooking I lend myself to many charities locally and nationally. It is very important to help the younger generations understand the importance of food, whether through cooking, diet, or numerous mentorship programs.

Caviar, coconut crème fraiche, crispy rice, furikake

  • STARTER
    4 PERS.
  • timing
    1H15
  • preparation time
    1H
  • Cooking time
    15MIN

INGREDIENTS

COCONUT YOGURT CRÈME FRAICHE
473ml coconut milk
3g yogurt starter powder
60g crème fraiche

RICE PANCAKE
120g rice flour
473g cooked sushi rice new crop
1pk yeast
300ml rice milk
4g bonito
3g soy sauce
3gm Kombu, toasted and chopped finely
2g toasted white sesame seeds
1 sheet nori
12g crispy fried jasmine rice
125g golden Osetra caviar
1g chives, finely minced

METHOD

1 — COCONUT YOGURT CRÈME FRAICHE
Mix 1 tablespoon of coconut milk with 1 tablespoon starter. Heat the milk and rice flour to 82°C (180°F). Allow to cool to 42°C (108°F). Add the starter and incubate for 10 hours in a warm area covered with cheesecloth. Combine with crème fraiche and chill.

2 — FURIKAKE
In a sauté pan, add ½ bonito, soy and Kombu. Heat until all liquid is gone. Allow to cool. Add seeds, fried rice, chopped nori, remaining bonito and chives.

3 — RICE PANCAKE
Combine the cooked rice, milk, yeast, and flour. Allow to rest/rise for 45 minutes.

SERVING INSTRUCTIONS
Place the coconut crème fraiche in a ramekin and top with furikake. In a hot pan, pour 30g of pancake mixture. Allow to brown on both sides and serve warm. Place caviar on ice and eat immediately.

The interaction between all the elements in the dish with the Krug Grande Cuvée 170ème Édition results in a refreshed palate. The Champagne enhances the salinity of the recipe, while the coconut crème fraiche topped with crispy rice furikake adds a creamy, oceanic element.
Krug Grande Cuvée
Krug Grande Cuvée
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