Chantilly millefeuille, caviar del Tíbet and parmigiano reggiano

Chantilly millefeuille, caviar del Tíbet and parmigiano reggiano


For two servings:

- 1 sheet filo pastry

- 100 ml whipping cream

- 5 ml colatura (garum escata)

- 10 g Parmigiano Reggiano

- Salt and pepper

- 10 g Caviar del Tíbet




Cut a sheet of filo pastry into 8 cm x 4 cm rectangles and lightly bake it in the oven at 140 degrees for a few seconds, until lightly golden. We need 7 rectangles per diner. Set aside.


Fully cool the cream in the fridge. Pour the whipping cream into a bowl along with the garum and a pinch of salt. Beat the cream until you get stiff peaks. Put it into a piping bag and set aside.


Plate up 2 rectangles of filo pastry, one on top of the other, which will be the base of the portion. Cover these with the chantilly colatura using the piping bag and place 2 more rectangles on top. Repeat the process by adding another layer of chantilly colatura and cover the cream with a single rectangle of filo pastry.

Add the Mariskito caviar to this rectangle of filo pastry and then cover it with the final rectangle. You can break this final rectangle so that it reveals the caviar underneath, for an aesthetic flourish to the dish.

Sprinkle grated Parmigiano Reggiano on top.