Caviar Parfait"

4 yolk of egg

2,5 Cup milk

1,5 Cup eggs boiled and finely chopped

1/2 Cup red caviar

1/2 Cup black caviar (protein)

1/2 Cup chopped red onion

1/2 Cup champagne

1/4 Cup chopped parsley

3 tbsp. of corn starch

1/2 tsp. salt

1/4 tsp. white pepper ground

In champagne dilute the salt, add white pepper, mix with 2 cups milk in a saucepan over medium heat, bring to boil.

Stir the hot mixture rubbed with egg yolks, beat with a whisk.

Starch mix with the remaining milk, pour into a shallow pan, a whipping boil until thick 6-8 min, allow to cool, mix with cream of champagne and egg yolks.

Put the mixture in a glass bowl and cover with cling film and put it in 4 hours in the cold.

Put on the bottom of the glass 1 tbsp chopped eggs, 1 tsp. chopped red onion, then 1 tsp. parsley, 2 tsp. eggs, 2 tbsp. of cream of champagne, 1 tbsp. of black caviar on top.

So to collect all the pieces, then caviar Parfait" is placed in the refrigerator (covered with cling film) and cooled.