Caviar Parfait for Mother's Day

Caviar Parfait is a great beginning for those who are looking for something special to serve at a Mother's Day brunch. Easy to make and so so delicious! Plus, this beautiful dish is perfect for showing your Mom how much she means to you. And... this recipe is NOT limited to Mother's Day! Make it for the caviar lovers in your group. Make it for dinner for yourself. Make it just because you want to!

What you need:
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 1/2 cup Champagne
- 2 1/2 cups milk
- 3 tablespoons cornstarch
- 4 large egg yolks, lightly beaten
- 1 1/2 cups finely chopped hard-boiled eggs
- 1/2 cup finely chopped red onion
- 1/4 cup finely chopped fresh parsley leaves
- 1/2 cup sevruga or osetra caviar
- 1/2 cup salmon roe

In a small saucepan over medium-high heat, combine the salt, white pepper, Champagne, and 2 cups of the milk and bring just to a boil.
Mix 2 cups of the hot milk mixture into the beaten egg yolks and whisk to blend. Mix this into the hot milk mixture remaining in the pan.
Dissolve the cornstarch in the remaining 1/2 cup milk, add to the pan, and cook, whisking until the mixture thickens slightly, 6 to 8 minutes.
Pour into a glass bowl, place a sheet of plastic wrap over the surface to prevent a skin from forming, and let cool. Refrigerate for 4 hours.
To assemble, remove the Champagne cream from the refrigerator and whisk until smooth. Spoon 1 tablespoon of the chopped eggs into the bottom of a parfait or wine glass. Then layer 1 teaspoon of the chopped red onion, 1/2 teaspoon of the chopped parsley, 2 teaspoons of the caviar, 2 tablespoons of the Champagne cream, and 1 tablespoon of the salmon roe on top.
Continue layering, using another 1 tablespoon chopped eggs, another 1 teaspoon red onion, 1/2 teaspoon parsley, and 2 tablespoons Champagne cream mixture, then another 1 tablespoon chopped eggs, 1 teaspoon chopped red onion, 1/2 teaspoon parsley.
Top with 1 teaspoon of the caviar. Repeat the process to make 7 more parfaits. Cover and chill completely before serving.

The truth about caviar:
"True" caviar comes from the sturgeon only. The brightly colored roe used in the preparation of sushi comes from some species of flying fish and Icelandic capelin. Known as "tobiko caviar," its colors range from black to orange. Tobiko is often flavored with spices and is sometimes used to make California rolls. Keep reading...

Caviar Parfait for Mother's Day ... but can be a great appetizer for other occasions too!

Caviar Parfait for Mother's Day
... but can be a great appetizer for other occasions too!