Whipped cream cheese in a fluted silver coupe, topped with black caviar and green onion

No. 03

Cream cheese whipped with cold cream and lime zest, under a quenelle of caviar.

Caviar
40 g
Steps
5
Energy
323 kcal

Ingredients

Tick each ingredient as you gather it.

Method

  1. Bring the cream cheese to room temperature to ensure a smooth, lump-free texture. The heavy cream should be very cold.

  2. Place the cream cheese in a mixing bowl and whisk it, or beat with the paddle attachment, until smooth and soft.

  3. Gradually pour in the cold heavy cream in a thin, steady stream while mixing on low speed. Increase the speed gradually to medium. Add the lime zest and season with salt.

  4. Continue whipping until the mixture reaches firm peaks and becomes light and fluffy. Do not overwhip, as the cream may split and release whey.

To serve Caviar 40 g

  • Spoon or pipe the whipped cream cheese onto the serving plate. Top with a quenelle of black caviar and garnish with finely chopped green onion. Serve chilled.

Nutrition Per 100 g

Energy
323 kcal
Protein
5.7 g
Fat
41.6 g
Carbohydrates
3.7 g

Next recipe · No. 04

Coconut “Lard” with Black Caviar

Marinated coconut, sliced thin like lard, on sourdough with caviar and dill.

A row of sourdough canapés with sliced coconut, black caviar and dill
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