Vol-au-vent of the King
Instructions
Divide the mascarpone and add a part the tartar sauce, caviar, a bit of lemon juice and a little black pepper assemble gently until foamy cream.
Another mascarpone combined pâté (without gelatine which will save), a pinch of salt and black pepper, stirring and getting a soft cream.
With a sweet syringe filled half vol au vent with the first cream and half with the other decorating with slices of lemon and cucumbers.
Serve on a bed of chopped jelly.
Ingredients and dosing for 4 persons
- 250 g of mascarpone
- 1 jar of caviar
- 200 g of paté
- 8 vol-au-vent
- 3 tablespoons of tartar sauce
- Salt
- Black pepper
- Lemon juice
- Gherkins