Souper Fin

Immaculate Crème Glacé by Raynaud, Vodka and Asparagus Iced Creme with Caviar by Claire Smith for Belvedere at L'Eclaireur.
From W* 110, Love Bites. Photography: Brigitte Niedermair, Beauty & Lifestyle: Emma Moore.

Recipe:

Immaculate Crème Glacé
By Claire Smith of L’Eclaireur using Belvedere Vodka, designed to be served in Souper Fin’s Immaculate Crème Glacé vodka cup.

This is an emulsion of Belvedere Vodka and Cream of Asparagus topped with Caviar. The cocktail should be made and left to chill 24 hours in advance.

Cream of Asparagus

1kg asparagus
300g crème fraiche
300g milk
4 egg whites

To make the Cream of Asparagus, bring the asparagus to the boil and cook for about 40 minutes. Strain and whisk in the crème fraiche and milk. Pass through a seive, and then twice through a ‘chinois’ (fine mesh conical seive). Add the lightly beaten egg whites. Whisk together.

Cocktail

25cl Blevedere Vodka
70cl Cream of Asparagus
5cl cane sugar syrup

To make the cocktail mix the vodka, cream of asparagus and cane sugar syrup. Shake together then pour the mixture into a syphon. Refridgerate.

Dispense into the vodka cup a few minutes before serving. Granish with a few grains of Caviar.

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