Corn and Mushroom Foam, served warm
| Olive oil | 0.030 l |
| Shallots, chopped, 3 mm | 0.050 kg |
| Sweet Corn | 0.100 kg |
| Sliced white champignons | 0.150 kg |
| White cooking wine | 0.050 l |
| Tap water | 0.090 l |
| Vegetable bouillon powder vegan | 0.007 kg |
| Full cream 35% | 0.350 kg |
| Salt | 0.002 kg |
| Black pepper, fresh from the mill | 0.001 kg |
| Kisag / iSi disposable gas cartridges | 1.0 St |
Preparation
Preparation:• Prepare all the ingredients
Method:
• Cook the shallots in the olive oil until transparent. Add the corn and the mushrooms and stir briefly
• Deglaze with the white wine. Add the vegetable bouillon and reduce by half
• Cover again with the full cream and reduce to a fine purée. Season with pepper and salt
• Then finely filter the mix and put it in a siphon
• Add the gas cartridge. Shake energetically and place in a bain-marie at 65 – 75 °C
Suggestion:
• If necessary, use a second gas cartridge
• Depending on your taste, vary this foam with a little lemon juice, or a pinch of espelette chilli
| Nutritional values | per 100 ml |
|---|---|
| Energy | 1334 kJ |
| Energy | 319 kcal |
| Fat | 31 g |
| - of which saturates | 16 g |
| Carbohydrates | 6.7 g |
| - of which sugar | 4.4 g |
| Fibre | 1.1 g |
| Protein | 3.8 g |
| Salt | 1.3 g |
| Allergens | Contains |
|---|---|
| Milk | yes |
| Sulfite | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.