cup heavy cream
6 large egg yolks
2 tablespoons dry white vermouth
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
1 teaspoon thinly sliced fresh chives
1 teaspoon minced fresh tarragon
1 teaspoon minced fresh chervil
1 teaspoon minced fresh flat-leaf parsley
1.7 ounces to 3 ounces sevruga caviar
a deep bowl, beat the cream until soft peaks form. Cover and refrigerate.
a medium stainless-steel or ceramic bowl, beat the egg yolks, vermouth,
salt and pepper together until foamy and light, about 1 minute.
the bowl over a pan of barely simmering water and beat with an electric
mixer or whisk until the eggs thicken, about 2 minutes.