Fresh Iranian Osietra Caviar with Prawn Custard

I first tasted the combination of caviar and cauliflower at Robuchon’s. The creaminess of the custard and earthiness of the cauliflower work very well with the more complex flavours of Osietra. At Rockpool we start by making a prawn stock and cook it with eggs the way the Japanese make steamed custards chawan-mushi. It can be eaten either warm or cold, but I prefer it cold.