Hannappel

Once again the Seafoodie tour takes me to the Ruhr, and this time it's off to Essen, where I've arranged to meet Knut Hannappel and Tobi Weyers.

As a culinary challenge I've brought along Caspian Gold „Schrenkii“ caviar from the Amur sturgeon, which comes from sturgeon that are at least twelve years old or more.
Because of its rather semi-firm pearls, with a grain size of 3.1 to 3.4 mm, its mild saltiness and its nutty, delicate flavour, Team Hannappel decided to use the caviar in a dessert.

And when it comes to dessert, the two head chefs like to rely on their pâtissière Florentine Fleuringer,...