Perfect blinis are light and savory, with a soft and moist inside complementing the mildly browned and caramelized exterior. Because blinis have a naturally pronounced yeast flavor, Chef Michael Mina chooses to cook them in butter. This gives them them a nutty yet sweet flavor, making caviar a fabulous and elegant garnish to complement their distinct flavor.
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oh do we have a special guest today when you think of Bellinis caviar champagne who do you think of I told you Diana add a special guest for your breakfast in bed on calendar I don’t think I’m getting in the double queen it’s maybe vuelven carrollton now but it’s just red rose robin Leach thank you so much enjoying this is a thrill to be with you well and on Valentine’s Day hey cheers Cheers well we’re gonna make Bellini sour cream Bellinis my one of my favorite little Bellini recipes and we’re gonna begin just by whisking a couple egg yolks that’s good and while we’re doing that we have some milk that we’ve warmed up we’re gonna go ahead and add our yeast and just let that bloom in there it’ll just bubble away we’re just kind of emulsifying the oil into it so no yolks yet no it’s fine I told my wife I was making her breakfast but we’re gonna let her help we’re gonna have you sift some flour for us okay that’s a wise decision always let the woman in then leads to the next room that’s what food is all about well it was supposed to be breakfast in bed okay then you showed up hey listen I’ll wait down here in the kitchen in the two of you go back upstairs this is yeast and warm milk yes so this is gonna make it rise in your bank may arise so we’re just going to fold our flour in now when you say fold that’s as opposed to pouring well now we’re going to do the faraway so now just kind of gently put it in we’re just folding the sour cream into the Bellini mix and then we’re just going to let it rest for one hour covered at room temperature okay Robin thank you for teaching us how to kill an hour yes now we’re ready to have large nothing else it’s still Valentine’s Day room happy Valentine’s thank you so our volume of our mixture without the egg whites increased by about a third in so now we’ll fold in our egg whites and start with just a little bit silver dollar Bellinis not enough money hey let’s go for the new trillion-dollar coin so it really is just add a tablespoonful yeah and look at that it forms a perfect circle immediately does all the heavy lifting for you as the bubble start to get a little larger and they’re not popping played so much you want them to because way cooked cuz when you flip them over you don’t want the batter to shoot out on you and since the same thing as the bottom boat turkey at Thanksgiving when he pops up love the color he definitely has a technique because mine would splatter off and they cook very quick on the second side and like you said you don’t want to overcook them as soon as they stop sticking they’re ready its first Robin thank you guys for coming it’s some caviar and just let you enjoy with champagne so you will know cetera caviar few of California so we gonna let you ready yeah dude now you don’t put anything on top of this no matter is that a you are using that’s a me thing I just like butter no sour cream because nothing on his I know I’m saying secret sour cream isn’t sour creams inside and I don’t you see they go together hey when I I believe it I just like butter fellini’s right off the griddle in caviar and it’s a one mouth Sokka delicious absolutely gorgeous Thank You Robin thank you this is a great recipe to share with your friends on Valentine’s Day or on any other day