Recipe - Caviar Parfait

2 cup Heavy cream
1 pn Salt
4 Egg yolks
1 tablespoon Cornstarch
7 ounce Assorted caviar
(such as Osetra and salmon
etc.)
One half cup Brunoise red onions
One half cup Finelychopped egg whites
One half cup Finelychopped egg yolk
One half cup Finelychopped freshly
parsley leaves

In a saucepan, combine 1 Three fourths cup cream with a pinch of salt. Bring the
cream to a simmer. Whisk in the eggs and continue to cook for 2
minutes. Whisk the cornstarch and remaining cream together. Whisk
into the hot cream and continue to cook for 3 minutes. Remove from
the heat and cool completely. Refrigerate until chilled. To assemble,
place some of the caviar in the bottom of four fluted glasses. Place
a tablespoon of the onions, egg whites, egg yolk and parsley over the
caviar. Spoon tablespoons of the cream over the parsley. Repeat the
layering of the caviar and traditional garnishes. Spoon the remaining
custard into the glasses. Garnish with the remaining caviar. Serve
immedietly. This recipe yields 4