Mixed Set of Spirits 2.0

Recipe recommendation from star chef Juan Amador

Juan Amador is the owner and star chef of the starred restaurant “Amador’s Wirtshaus & Greißlerei” in Vienna.

“Royal Caviar, for us the caviar of permanently consistent quality!With kind regards from Vienna.”

Star chef Juan Amador

Ingredients for “Mixed set of spirits 2.0” (4 people)

Caviar

Beurre Blanc ice cream

  • 1l white wine reduction
  • 50g diced shallots
  • 20g white pepper, whole
  • 1 bd. Tarragon
  • 1 bunch Chervil
  • 200ml white wine vinegar
  • 80g glucose
  • 1 egg yolk
  • 250g butter
  • Salt
  • Sugar

Malt bread

  • 200g pumpernickel
  • 20ml red wine vinegar
  • 30ml hazelnut oil
  • Maldon salt
  • White pepper

Hazelnut milk

  • 1l Milch
  • 1l Hafermilch
  • 500g Haselnüsse, ganz
  • 50ml Haselnussöl
  • 50g Braune Butter
  • Maldonsalz
  • Sojalecithin

Preparation (recipe for 4 people)

Hazelnut milk

Roast the hazelnuts in the oven until golden brown. Melt the butter and hazelnut oil in a saucepan and sauté the browned hazelnuts in it, season with maldon salt and deglaze with milk and oat milk, bring to the boil and leave to infuse for 24 hours. Strain, heat to lukewarm and mix with soya lecithin to a firm foam.

Beurre Blanc ice cream

Sauté shallots in butter until translucent, add peppercorns and deglaze with white wine, vinegar and reduction. Reduce to a creamy consistency and allow the herbs to infuse. Strain through a sieve and add the egg yolk at 85 °C to form a rose, gradually adding the butter cubes. Freeze in the ice cream maker for approx. 15 min.

Malt bread

Press the pumpernickel through a coarse sieve so that the kernels stick in the sieve. Marinate with vinegar and oil.

Serve with large-grained sturgeon caviar

Place the marinated malt bread in a deep plate and pour foamed hazelnut milk on top. Place a dollop of butter ice cream in the middle of the foam and drape the fresh low-salt caviar from Royal Caviar on top.