250g of rice puff (non-sugared or salted)
250g cocoa butter
50g Royal Beluga (Maison du Caviar Caspienne)
LEMON BUTTER PUREE
10 big lemons
250g butter (1 block)
BURNT COCONUT & ASIAN HERB CRÈME
750g coconut cream
2 stalks of lemongrass
2 Kaffir lime leaves
1 stem of ginger torch flower
2 pieces of Pandanus leaf
2 tbsp peppercorn
Ginger torch petals
1 — BURNT COCONUT & ASIAN HERB CRÈME
Cook the coconut cream in the pot together with all the other ingredients until it is rendered to a thick rich consistency, then remove all the herbs and spices. Further cook until the paste begins to split and caramelizes. Cool and blend in the blender until it becomes smooth and keep aside to cool further.
2 — COCOA BUTTER & RICE PUFFS
Brush a silicon pad with a thin layer of melted butter. Place all the rice puffs in a single layer onto the buttered silicon pad. Place the silicon pad in the fridge to chill until you have a single layer rice puff cracker. Garnish with salt and a little peppercorn.
3 — LEMON BUTTER PUREE
Peel the rind from all the lemons and keep in cold water. Remove any white from the yellow rinds. Bring the 3 litres of water to boil in a pot. Blanch the yellow rind in the boiling water for 25 seconds. Cool rapidly in ice water. Repeat this process another 9 times.
Once this is done, blend the butter and rind together until completely amalgamated, a yellow smooth consistency.
Remove the rice puff crackers from the chiller or fridge only when you are ready to serve. Divide them into nice long rectangles to make into a double-layer millefeuille. Cement the layers of millefeuille rice puff with the burnt coconut crème. Lay it on the side and top the millefeuille rice puff with the Royal Beluga caviar, with the empty spaces to be filled with the lemon butter. Garnish as per your delight. To be served as a single canape on its own and sit it on a tall white pedestal-style plate.