Teriyaki Blinis with Caviars

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With the Asian touch of teriyaki sauce, the fluffiness provided by Albuwhip and yuzu pearls made with Agar-agar, this recipe promises to win the heart and palate of any haute cuisine lover.

Teriyaki Blinis with Caviars

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With the Asian touch of teriyaki sauce, the fluffiness provided by Albuwhip and yuzu pearls made with Agar-agar, this recipe promises to win the heart and palate of any haute cuisine lover.

Ingredients

  • Teriyaky Blinis with Caviars
    • 300g - Teriyaki blinis
    • 30g - Yuzu pearls
    • 60g - Isigny sour cream
    • 30g - Salmon roe
    • 0,6g - Fennel
  • Teriyaki blinis
    • 70g - Water
    • 27g - Albuwhip
    • 180g - Soft flour
    • 60g - Mascarpone
    • 6g - Baking Powder Std
    • 100g - Teriyaki sauce
    • 20g - Sunflower oil
    • 10g - Corn starch
    • 3g - Salt
  • Yuzu pearls
    • 100g - Yuzu purée
    • 10g - Agar-Agar
    • 1000g - Sunflower oil
    • 10g - Yuzu natural concentrated paste
    • 400g - Water

Prepared by

  • Teriyaki blinis
    1. Mix the water with teriyaki sauce, mascarpone and sunflower oil and blend for one minute.
    2. Besides, mix the remain ingingredients and pour in the last elaboration. 
    3. Blend one more minute. 
    4. Fill a siphon gun with thedough and add the gas until it gets full. 
    5. Keep in the fridge for the service.
  • Yuzu pearls
    1. Mix all the ingredients except the oil and bring it to a boil.
    2. Using a squeeze bottle pour drops into very cold sunflower oil. 
    3. Let set and rinse under cold water.
  • Main Elaboration Teriyaky Blinis with Caviars
    1. Place a scoop of cream on the blini and cover it with the caviars previously mixed. 
    2. Finish the elaboration with a fennel cress.

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