Ingredients
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Buttermilk Snow
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400 ml cultured buttermilk
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60 ml heavy cream (35%)
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15 g sugar
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2 g sea salt
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5 ml lemon juice
Pickled Cucumber Pearls
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1 large seedless cucumber
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80 ml rice vinegar
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40 ml water
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15 g sugar
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3 g salt
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1 g mustard seeds (optional, for nuance)
Dill Oil
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50 g fresh dill (leaves only)
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100 ml neutral oil (grapeseed or rice bran)
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Pinch of salt
Caviar Garnish
30–40 g Imperial, Kaluga, or Oscietra caviar (3–4 g per portion)
Method
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Make the Buttermilk Base (Day Before)
Combine buttermilk, cream, sugar, salt, and lemon juice in a bowl.
Whisk until sugar dissolves completely.
Pour into a shallow stainless tray.
Freeze overnight at -18°C.
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Prepare the Pickled Cucumber Pearls
Use a melon baller or Parisienne scoop to make small cucumber pearls.
Alternatively, cut into fine 4 mm dice.
Bring rice vinegar, water, sugar, salt, and mustard seed to a boil.
Pour hot liquid over cucumber pearls in a heatproof bowl.
Cool to room temp, then refrigerate at least 4 hours (preferably overnight).
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Make the Dill Oil
Blanch dill in boiling water for 10 seconds, then shock in ice water.
Pat completely dry.
Blend dill and oil at high speed (70–80°C for 2 minutes) until vivid green.
Strain through a fine chinois or coffee filter.
Store in a dropper bottle.
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Prepare the Buttermilk Snow (à la minute)
Remove the frozen buttermilk tray from the freezer.
Using a Pacojet, fine Microplane, or spoon, scrape into delicate, snowy shards.
Work quickly — snow should be airy and flaky, not melted.
Store in a chilled container over ice until plating (max 10 minutes).
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Plating & Assembly (Service Time)