Whipped cream puffs with fennel, Espelette chilli pepper and "One Ultreïa" CaviarFor four persons
- 4 little puffs
- 1/2 fennel bulb
- 40 cl of liquid cream
- Extra virgin olive oil
- Espelette chilli pepper
- Salt flower
- 20g of "One Ultreïa" caviar
1. Wash carefully the fennel, cut finely a few slices with a mandolin, arrange them in water with a few ice cubes to obtain crunchy strips of fennel. Slice finely the rest of the fennel, sweat it with a drizzle of olive oil. Deglaze with liquid cream over a low heat a few minutes, mix and season with salt. Sieve and cool off the mixture. Put it in a siphon. Keep it in a refrigerator.
2. At serving time : cut the puffs in half, fill them with whipped cream and fennel. Drain and dry the crunchy fennel strips. Place them harmoniously on the whipped cream. Sprinkle slightly with Espelette chilli pepper. Place on the top of the puffs, place delicately the caviar at the very top.
La vente d'alcool est interdite aux mineurs de moins de 18 ans