Mushroom fans get their money's worth here: an aromatic recipe for a fluffy mushroom espuma.
Ingredients
- 100 mlheavy cream
- 1 gsalt
- 1 gpepper
- 5 mllemon juice
- 50 mlwhite wine
- 150 mlveal stock
- 2 ×shallot(s)
- 150 gmushrooms
- 50 gcrème fraîche
- 30 mlvegetable oil
- 2 gcornstarch
1
Preparation
Clean the mushrooms, then halve them and cut them into thin slices. Cut the shallots into small cubes, sauté in vegetable oil in a casserole and deglaze with white wine.
Add the mushroom slices and stew for 5-8 minutes with the lid closed.
2
During this, cook the veal stock with heavy cream and crème fraîche and thicken with starch (alternatively, a rich veal velouté can be used).
3
Mix the mushrooms with the veal stock, briefly bring to the boil and puree. Season with salt and pepper.
4
Pass the mixture through an iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Keep the iSi Whipper warm at a constant temperature of max. 75 °C in a bain-marie or water bath. Shake vigorously before serving.
Goes with veal and chicken, refined with rocket, and also tagliatelle.
