Ostrich Egg and Abalone Custard with African Caviar Peter Tempelhoff

Ostrich Egg and Abalone Custard with African Caviar

The ostrich egg has a lot more yolk than normal eggs, so it is very rich and needs to be respected. Don't miss this exclusive dish by Peter Tempelhoff (chef at Fyn, Cape Town), who gets his eggs from Outeniqua, South Africa, between the months of August and May. 

27 May, 2021
Average: 4 (2 votes)

serves for

4

total time

3 HR 0 MIN

ingredients

Custard
Ostrich Egg
200 g
Cream
186 g
Milk
186 g
Abalone garum
10 ml
Salt
White Pepper
Garnish
Rova Caviar from Madagascar
30 g
Abalone
2, whole. Steamed for 20min cooled and thinly sliced lengthwise
Kaeshi
150 ml

 

 

Step 01

Custard

Mix the ingredients with chopsticks or a fork without whisking in air.

Pour 45g into an ovenproof serving bowl and cover with plastic wrap.

Steam for 30-45 minutes or until set.

Hold in a warming drawer until needed - can hold for up to 2 hours.

 

Step 02

Plating the dish

Layer the sliced abalone onto the chawanmushi (egg custard) to order, warm under the salamander of the top grill of an oven.

Pour 20 ml kaeshi (Japanese noodle sauce) over the abalone and serve immediately.

Add a spoon of caviar onto the dish at the table in front of the guests.

Ostrich Egg and Abalone Custard with African Caviar
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