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Firstly, prepare your layers. Lightly brush thin slices of eggplant with olive oil and cook for thirty minutes. Meanwhile, to prepare your “surf” mousse, blend tuna in olive oil with capers, anchovies, black olives, garlic, basil, and pepper. For your “turf” mousse, combine fresh goat’s cheese, mascarpone, and olive oil. In a greased metal cooking ring (7cm diameter), alternate layers of eggplant with the two mousses to create a stack. Refrigerate for eight hours to set. For the garnish, combine squid ink with grated parmesan. Place a small spoonful of the mixture in a non-stick pan and cook for three minutes. While still warm, shape over a rolling pin then place on top of the stack. Add a touch of your “turf” mousse and a sprinkling of lumpfish caviar to the top of the millefeuille to finish.