Ice cream with chum salmon caviar
Composition / ingredients
3
Servings:
Cooking method
First I boil the milk, and rub the egg yolks with sugar and, with continuous stirring, pour a very thin trickle into the milk heated to 75 C. I warm up the finished mass for a quarter of an hour in a water bath, not forgetting to stir until the mixture thickens completely. If the mass is too dense, I pour in just a little low-fat sour cream or cream. In the freezer, I freeze the water and put the resulting mass on a piece of ice and beat it with a mixer. I put the mass cooled down to room temperature in the refrigerator for twenty minutes, no more. And again I whisk on a piece of ice with gelatin swollen in water until the mixture thickens. So the ice cream is ready, I just have to finely chop the dill and squeeze out the lemon juice. I pour a couple of spoons of lemon juice, dill and caviar into the ice cream, which I gently mix and put in the freezer. Ice cream with chum salmon caviar is best served after a hearty meal as a snack under brut champagne. I learned the culinary recipe of this amazing ice cream from a TV show about the serving and decoration of the festive table and have already surprised guests several times with this culinary masterpiece, which is not difficult to prepare.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Dill greens - 38 kcal/100g
- Gelatin - 355 kcal/100g
- Lemon juice - 16 kcal/100g
- Egg yolks - 352 kcal/100g
- Red caviar - 245 kcal/100g
