Ingredientai:
- Salmon fish red caviar – 50 g
- Milk – 250 ml
- Sour cream – 200 ml
- Parmesan – 100 g
- Gelatin leaves – 15 g
- Sprouts for decoration
Production process:
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Step 1
Soak the gelatin leaves in cold water. Mix milk and cream, heat.
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Step 2
After boiling, add the grated cheese and mix.
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Step 3
Cool the milk-cheese mixture to 60 °C. Add the swollen gelatin to it.
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Step 4
Place some of the caviar in glasses and pour the cooled mixture over it.
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Step 5
Leave in the refrigerator for 6-10 hours. Garnish with the remaining caviar and sprouts before serving.
