Baerii Caviare on vanilla ice cream and Calvados parfait

10 settings

Calvados parfait
200 grammes cream 38%
150 grammes condensed milk
150 grammes white chocolate
40 grammes pasteurised egg yolks
3 leaves of gelantine
35 grammes Calvados

60 grammes pasteurised egg yolks
1 whole egg
75 grammes sugar
50 grammes water

100 grammes Baerii Caviare

Procedure
Whip the cream to a light froth. Melt the chocolate over a water bath. Warm the condensed milk and melt the steeped gelatine in this. Put the milk over the chocolate and blend. Add the yolks and whisk to a uniform mass. Then at last add Calvados and mix and cover with film.

Boil the water and sugar at 125 degrees. Whisk the whole egg and the yolks together. Thicken the eggs with the warm sugar stock till an airy consistency and whisk it cold.

Turn the warm chocolate mass into the egg mass, and then turn the whipped cream into this. Turn the mass into a tray lined with film 2 centimeters high. Cover with film. Cool for a day.

Take out and cut into suitable pieces and spread the Caviare on top.

Vanilla Icecream
300 grammes cream 38%
150 grammes whole milk
45 grammes sugar
1 vanilla pod "Papua New Guinea"
5 egg yolks
45 grammes sugar
2 tablespoonfuls Moscovado sugar

60 grammes Baerii caviare

Procedure
Boil cream, milk, sugar and the half scraped vanilla pod to boiling point in a pot with a thick bottom and take it away from the hotplate. Stir egg yolks and sugar together. Pour half of the contents into the egg mass while stirring and then back in the pot. At low warmth the mass is thickened to a light creamy consistency with a dough scraper (at no time must the mass reach 64 degrees). Pour the mass into a bowl, placed in iced water to lower the temperature quickly. As soon as the ice cream is cooled down, put it in a cool place (fridge) for a day. The vanilla pod is taken out and the ice cream is run on the ice machine to obtain a suitable consistency. Fill up in a cooled jug and place in a freezer at -18 degrees. When serving put a ball of vanilla ice cream on a little Moscovado sugar and the 6 grammes caviare per person on top of it.