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Valentin's Day Recipe: Dark Chocolate Mousse

Chocolate is the traditional go-to sweet to offer for your loved ones on Valentine's Day, but this year, you can add a twist to your tradition and surprise your sweetheart with an unusual yet sensational pairing of Dark Chocolate Mousse and Caviar.

<h3>Chocolate and Caviar: Unexpected yet Sensational Pairing</h3>

Both the chocolate and caviar contain high levels of amines. These are a group of proteins that have broken down from their amino acid state but not so far as to become ammonia. Amines contribute to the desirable flavours that we find in cooked meats and cheeses, among other things. Both ingredients have the same flavour compound so initially, you taste the savoury and sweet but later, they blend together into one singular taste.

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Why does this pairing work so well?

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Discover the recipe by an N25 chef Thorsten Bender at the 2 Michelin-restaurant Sein

For four servings. 
<h4>Dark Chocolate Mousse</h4> 
<ul> 
 	<li>- 1 fresh egg in size M</li> 
 	<li>- 1 fresh egg yolk</li> 
 	<li>- 60g white sugar</li> 
 	<li>- 100g dark chocolate</li> 
 	<li>- 350g whipped cream</li> 
</ul> 
Melt the dark chocolate over low heat in a saucepan. Whisk the egg and egg yolk in a hot bain-marie (or a double boiler at home), slowly adding the sugar until a homogeneous texture is achieved. Whisk in the molten chocolate and let cool to room temperature. Add whipped cream gradually and set to cool in the fridge until fully set. Shape into tablespoon-sized quenelles and keep refrigerated. Freeze for fifteen minutes prior to coating. 
&nbsp; 
<h4>The Coating</h4> 
<ul> 
 	<li>- 50g dark chocolate</li> 
 	<li>- 50g cocoa butter</li> 
</ul> 
Add cocoa butter and dark chocolate to a saucepan and melt slowly. Mix until fully combined and let cool until viscous. Brush the coating onto the lightly frozen quenelles and set back to cool in the fridge.

Caviar Dark Chocolate Mousse

<h4 class="p1">The Banana Sauce</h4> 
<ul> 
 	<li>- 100g Muscovado sugar</li> 
 	<li>- 50g butter</li> 
 	<li>- 200ml banana puree</li> 
 	<li>- 3g sea salt</li> 
 	<li>- 50ml Brandy</li> 
 	<li>- 50ml sweet condensed milk</li> 
</ul> 
Caramelize the sugar in a pot, add butter and mix until well combined. Add the remaining ingredients and simmer for three minutes, slowly but constantly stirring. Set aside to cool. 
&nbsp; 
<h4>Pastry Leaf</h4> 
<ul> 
 	<li>- 50g egg white</li> 
 	<li>- 50g icing sugar</li> 
 	<li>- 50g cream</li> 
 	<li>- 50g flour</li> 
 	<li>- 2 tsp. cocoa powder</li> 
</ul> 
Beat the egg whites and icing sugar until fluffy. Mix in the cream, followed by the sifted flour and cocoa. Chill for two hours in the fridge. Preheat the oven to 180 degrees Celsius, add the dough mixture to the silicone mould of the desired shape and bake for six minutes. Remove from the mould once cooled and store in a dry place.

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<h4 class="p1">The Garnish</h4> 
<ul> 
 	<li>- 1 banana</li> 
 	<li>- 50g Muscovado sugar</li> 
 	<li>- 500ml vanilla ice cream</li> 
 	<li>- 50g N25 Schrenckii Reserve caviar</li> 
 	<li>- 4 leaves of mint</li> 
</ul> 
Peel and slice the banana into 5mm sections. Cover with muscovado sugar and scorch with a blow torch or in the oven using the broiler function. Let cool to room temperature before plating. 
&nbsp; 
<h4 class="p1">Plating</h4> 
Place three to four tablespoons of banana sauce on a plate, shaping a round bed. Add the coated chocolate mousse in the centre, followed by a portion of high-quality vanilla ice cream. Mount the banana chip on the side of the ice cream and add a generous quenelle of N25 Caviar on top. Garnish with Pastry and mint leaf.

Seafood and caviar recipe inspirations by Michelin-starred chefs. This stunning dish will surely impress guests at your next dinner party.

Valentin's Day Recipe: Dark Chocolate Mousse - N25 - Caviar

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Valentin&#039;s Day Recipe: Dark Chocolate Mousse - N25 - Caviar

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A Party Showstopper

Indulge in caviar this holiday season. Bring a touch of luxury to your christmas dinner party and discover the perfect caviar for festive entertaining.

A Party Showstopper - N25 - Caviar

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<h3>Festive Recipe: Gougeres &amp; Caviar</h3>

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Festive Recipe: Gougeres and Caviar

The cheese that is traditionally used is Gruyère, Emmental or Comte. As store-bought grated cheese can typically be thicker than grating it yourself, so it might weigh down the batter and prevent your Gougeres from puffing up. 
 
Ingredient List:  
 
The Pastry 
<ul> 
 	<li style="list-style-type: none;"> 
<ul> 
 	<li>250ml water</li> 
 	<li>80g butter, cut into 1.5cm small cubes</li> 
 	<li>150g flour</li> 
 	<li>3/4 tsp salt</li> 
 	<li>pinch of nutmeg</li> 
 	<li>pinch of black pepper</li> 
 	<li>4 eggs</li> 
 	<li>200g Gruyère cheese</li> 
</ul> 
</li> 
</ul> 
The Toppings 
<ul> 
 	<li style="list-style-type: none;"> 
<ul> 
 	<li>50g Gruyère cheese</li> 
 	<li>1 egg yolk, for brushing</li> 
 	<li>Your choice of N25 caviar</li> 
</ul> 
</li> 
</ul>

Gougères are made from the classic French pâte à choux, with a generous amount of cheese folded into the dough before baking. The dough puffs and then dries in the oven, making for a tender, crisp puff with a hollow centre. 
 
We love pairing Gougeres with caviar for the holiday season, as they encompass a labour of love and transform into a simple and timeless pastry that everyone will enjoy. The Gougeres is not a cheese, though it has that savour; nor a pastry, though it has that appearance. It is the ideal bridge between a welcome drink and a starter, allowing guests to enjoy caviar pure as a bump or with an extra cheesy delight to complement the savoury and nuttiness of N25 caviar.

Instructions:  
 
<div class="wprm-recipe-instruction-text" style="text-align: left;">1. Preheat the oven to 220°C (200°C fan). Lightly grease 2 trays then line with parchment/baking paper.</div> 
<div style="text-align: left;"></div> 
<div class="wprm-recipe-instruction-text" style="text-align: left;">2. Place water, butter and salt in a saucepan over medium-high heat. Bring to a boil until the butter is fully melted.</div> 
<div style="text-align: left;"></div> 
<div class="wprm-recipe-instruction-text" style="text-align: left;">3. Remove from stove, add flour, salt, pepper and nutmeg. Mix until incorporated.</div> 
<div style="text-align: left;"></div> 
<div class="wprm-recipe-instruction-text" style="text-align: left;">4. Return to stove on low heat and mix for 1 minute (this dries the mixture out).</div> 
<div style="text-align: left;"></div> 
<div class="wprm-recipe-instruction-text" style="text-align: left;">5. Remove from stove, and leave for 2 minutes.</div> 
<div style="text-align: left;"></div> 
<div class="wprm-recipe-instruction-text" style="text-align: left;">6. Add 1 egg, and mix vigorously until incorporated. The batter will split at first, but it will come together into a smooth mixture.</div> 
<div style="text-align: left;"></div> 
<div class="wprm-recipe-instruction-text" style="text-align: left;">7. Add 3 more eggs, one at a time, mixing until incorporated before adding the next.</div> 
<div style="text-align: left;"></div> 
<div class="wprm-recipe-instruction-text" style="text-align: left;">8. Stir in 200g cheese.</div> 
<div style="text-align: left;"></div> 
<div class="wprm-recipe-instruction-text" style="text-align: left;">9. Using a cookie/ice cream scoop onto the trays.</div> 
<div style="text-align: left;"></div> 
<div class="wprm-recipe-instruction-text" style="text-align: left;">10. Brush with yolk, then top with a pinch of reserved 50g Cheese for topping.</div> 
<div style="text-align: left;"></div> 
<div class="wprm-recipe-instruction-text" style="text-align: left;">11. Bake for 25 minutes.</div> 
<div style="text-align: left;"></div> 
<div class="wprm-recipe-instruction-text" style="text-align: left;">12. Allow to cool for 15 minutes and let them become crusty.</div> 
13. Lastly, cut the top of the Gougeres to make a little hollow space for the caviar. Scoop a generous spoonful of N25 caviar and gently place it on top of the Gougeres.

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Festive Recipe: Gougeres and Caviar - N25 - Caviar

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This recipe encapsulates Silio's food philosophy: with playful ease, this modern interpretation of haute cuisine with classical French, Mediterranean, and Japanese influences, takes the top spot for your next festive dinner party. 
 
Ingredient List:  
 
Mosaic 
<ul> 
 	<li style="list-style-type: none;"> 
<ul> 
 	<li>1 rainbow trout approx. 500g</li> 
 	<li>1 egg white</li> 
 	<li>1 tbsp chopped dill</li> 
 	<li>1 tbsp chopped parsley</li> 
 	<li>200g peeled edamame beans</li> 
 	<li>100g beech mushrooms</li> 
 	<li>1 tsp chopped chives</li> 
 	<li>400g brown butter</li> 
 	<li>1 garlic clove</li> 
 	<li>3 springs of thyme</li> 
 	<li>salt, pepper, cayenne pepper</li> 
</ul> 
</li> 
</ul> 
Beurre Blanc 
<ul> 
 	<li style="list-style-type: none;"> 
<ul> 
 	<li>200g shallots</li> 
 	<li>1/2 bottle of dry white wine</li> 
 	<li>1/2 bottle of dry champagne</li> 
 	<li>250g cold butter</li> 
 	<li>1 bay leaf, 2 juniper berries, 5 peppercorns</li> 
</ul> 
</li> 
</ul> 
Garnish 
<ul> 
 	<li style="list-style-type: none;"> 
<ul> 
 	<li>4 filo pastry chips, cut out in 6cm circles, bake until golden brown</li> 
 	<li>50g tin of N25 Hybrid caviar</li> 
 	<li>flowers and herbs</li> 
</ul> 
</li> 
</ul>

<h3>Seafood Recipe: Mosaic of Rainbow Trout</h3> 
&nbsp; 
<div class="css-affz8f-EditorialBlock1-root wrapper"> 
<div class="grid"> 
<div class="css-twj0k3-EditorialBlock1-bottomText"> 
<div class="body"> 
 
Surrounded by large sycamore trees, the 2 Michelin-starred restaurant Esplanade is home to timeless interiors and a creative culinary hub honed by Chef Silio del Fabro, featuring perfected artistry and the highest standards of quality and aesthetics. 
 
Today, Silio inspires us with one of his most iconic recipes showcased with N25 Kaluga Hybrid caviar. 
 
</div> 
</div> 
</div> 
</div>

Instructions:  
 
<ol> 
 	<li>Add finely sliced shallots, white wine and 300 ml of champagne to a pot over medium heat and reduce, adding the spices as the liquid cooks. Once the liquid has reduced to a third, strain and collect the reduction in a saucepan. Mix in the cold butter with a stick blender and season with salt, pepper and fresh champagne to taste.</li> 
 	<li>Fillet the trout and remove any bones. Peel off the skin and carefully trim off any remaining fat. Lay the fillets with the former skin side facing upwards on a board and brush thinly with egg white. Sprinkle the herbs on the fillets, cut each fillet into three pieces lengthways and roll up tightly in cling film, creating a cylindrical shape. The mosaic effect will show once cut. Chill and cut into four equally thick slices vertically once firm prior to cooking.</li> 
 	<li>Heat the brown butter to 55 °C and season with garlic, thyme and salt. Gently cook the trout in the seasoned nut butter for approx. 25-30 minutes. Make sure the cling film sits tight around the fillets when placing the trout in the nut butter to maintain the shape of the mosaic. Remove the cling film only prior to serving.</li> 
 	<li>Meanwhile, lightly sauté the edamame beans in a pan with a little butter and season with salt and pepper. Briefly sauté the beech mushrooms, season and sprinkle with finely chopped chives.</li> 
 	<li>When plating, carefully remove the cling film from the cooked trout mosaic and season with salt to taste. Place in the centre of the plate and arrange the edamame beans and beech mushrooms alternately around the round mosaic fish. Place four equal-sized dollops of <a href="https://n25caviar.com/en/product/n25-kaluga-hybrid-caviar-577957817/">N25 Kaluga Hybrid</a> caviar on the filo pastry and lay the chips in the centre of the mosaic. Garnish with herbs and flowers. Froth the hot beurre blanc with a stick blender and pour the foam around the trout, finish with a little brown butter.</li> 
</ol>

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Seafood Recipe: Mosaic of Rainbow Trout

Seafood Recipe: Mosaic of Rainbow Trout - N25 - Caviar

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Seafood Recipe: Chilean Seabass

This recipe is the perfect opportunity for food-enthusiastic cooks to share at dinner parties, with tomato jelly lends another layer of interest and wow factor to the dish, which will surely impress any guests. 
 
&nbsp; 
<ol data-pm-slice="3 3 []"> 
 	<li>Prepare 4 pieces of Chilean Seabass weighing approx. 60g each. Vacuum seal with olive oil, sous vide at 60°C for approx. 10 minutes.</li> 
 	<li>Create the Ajo Bianco by blending the below ingredients in the Thermomix at 80°C, pass through a fine sieve and bring to boil, then flavour with white pepper, salt, and tomato vinegar: 
<ul> 
 	<li>250g tomato water</li> 
 	<li>18g confit garlic</li> 
 	<li>75g roasted almonds</li> 
 	<li>50g milk</li> 
 	<li>125g crème fraiche</li> 
 	<li>125g mascarpone</li> 
 	<li>A dash of tomato vinegar</li> 
</ul> 
</li> 
 	<li>Create Tomato Ragout with 2 green zebra tomatoes by blanching and peeling the skin. Dice and marinate with salt, olive oil and a little tomato vinegar.</li> 
 	<li>Create Tomato Jelly with the below ingredients by bringing the tomato water and agar to boil, add the soaked gelatine and pour into a thin layer in a baking tray. Cut out the desired size and cover the cooked fish with it. 
<ul> 
 	<li>200g tomato water</li> 
 	<li>2 sheets of gelatine</li> 
 	<li>2g of agar agar</li> 
</ul> 
</li> 
 	<li>Garnish with chives and toasted almonds.</li> 
 	<li>Serve and top the dish with N25 Kaluga Hybrid.</li> 
</ol>

<h3>Seafood Recipe: Chilean Seabass by Andreas Senn</h3> 
&nbsp; 
In the breathtaking ambience of a former 19th-century bell foundry, executive chef Andreas Senn and the team at the SENNS restaurant with 2 Michelin stars impress their guests with a cosmopolitan line of cuisine. 
&nbsp; 
 
Today, Andreas inspires us with one of his most striking recipes with N25 Kaluga Hybrid caviar: the Chilean Seabass.

Seafood and caviar recipe inspirations by Michelin-Starred chefs. The perfect dish to impress guests at your next dinner party.

Seafood Recipe: Chilean Seabass - N25 - Caviar

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Shop Gareth's Choice

Introducing an N25 Caviar ambassador: Gareth Ward, executive chef and co-owner of Ynyshir, the most highly-awarded restaurant in Wales with two Michelin stars. 
 
Known for bringing a bold, playful, and mind-blowing gastronomy experience; championing the best ingredients from across the globe; Gareth shares his outlook and passion for cooking and caviar.

Lafont hospitality - Gareth Ward - @olivabphoto photography copy

Ambassador in Conversation: Gareth Ward

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How would you describe your food philosophy? 
&nbsp; 
My food philosophy is fun and flavour, that’s what it’s all about. We’re very ingredient-led here. 
&nbsp; 
What do you love about caviar? 
&nbsp; 
It’s just f**king amazing, delicious, right up my street. 
&nbsp; 
Which N25 Caviar is your favourite? 
&nbsp; 
N25 Kaluga caviar, can not beat it in my opinion. 
&nbsp; 
What’s your favourite way to enjoy caviar? 
&nbsp; 
Taking the tin lid off and sticking my tongue right in there!...Or on a beautiful bit of sourdough bread. 
&nbsp; 
One thing that is always in your kitchen? 
&nbsp; 
Me!...No, Patrick McNutty my Head Chef! He’s always in the kitchen, the guy doesn’t stop 
&nbsp; 
What’s on the top of your bucket list? 
&nbsp; 
To retire and live out in Ibiza one day 
&nbsp; 
 
&nbsp;

"N25 Kaluga Caviar is my favourite, can not beat it in my opinion." 
 
&nbsp; 
 
<img class="aligncenter wp-image-2351 size-medium" src="https://cms.n25caviar.com/wp-content/uploads/2024/06/DSC_1578-scaled-e1718127521660-300x289.jpg" alt="" width="300" height="289" />

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The modern expression of caviar. Complex umami flavours from our ageing methods.

Ambassador in Conversation: Gareth Ward - N25 - Caviar

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Experience the brand

Valentin&#8217;s Day Recipe: Dark Chocolate Mousse

A Party Showstopper

Festive Recipe: Gougeres and Caviar

Seafood Recipe: Mosaic of Rainbow Trout

Seafood Recipe: Chilean Seabass

Ambassador in Conversation: Gareth Ward

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Valentin’s Day Recipe: Dark Chocolate Mousse