Vol au vent Del Re

Preparation:

Preparation: Divide the mascarpone and add the tartar sauce, the caviar, a little lemon juice and a little black pepper to one side, whisking gently until you get a frothy cream. To the other mascarpone, add the paté (without the jelly that you will keep), a pinch of salt and black pepper, stirring and obtaining a soft cream. With a pastry syringe, fill half the vol au vent with the first cream and half with the other, decorating with lemon slices and gherkins. Serve them on a bed of minced gelatin.