Verrines caviar fresh cream burrata

Verrine crème fraiche caviar burrata

Verrine crème fraiche caviar burrata

Verrine crème fraiche caviar burrata


The caviar , it costs a kidney you will tell me. It is not false BUT for a festive occasion such as a romantic dinner or an aperitif with a couple of friends, it can do it. In fact, it is so

exceptional

to eat it that necessarily it opens to discussion. Everyone giving their opinion: It’s good, it’s not good, I didn’t expect this taste, it’s super weird, I love it etc. For a few dozen euros, you can create unforgettable taste memories.
Side

recipe

, not always easy to know what to make or how to prepare it. This verrine tasted when I visited the Sturia company in Gironde was created by their excellent chef, Johan Peignelin and I can tell you that it is succulent, easy. To try it is to adopt it.

Caviar vintage Sturia He used a vintage caviar (matured for a few months) for this preparation.

Vintage Sturia caviar


For the

verrines

    you need:


  • thick fresh cream



  • . I really advise you here to take a raw cream. It is to fall on the ground so much it is good.

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