Chestnut foam, served warm
| Shallots, chopped, 3 mm | 0.030 kg |
| Garlic, chopped | 0.003 kg |
| Butter | 0.025 kg |
| Chestnuts whole peeled, IQF | 0.200 kg |
| Tap water | 0.150 l |
| Chicken bouillon powder | 0.005 kg |
| Thyme bunch | 0.005 kg |
| Whole milk 3.5% | 0.250 l |
| Full cream 35% | 0.040 l |
| Salt | 0.003 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 with the garlic in the butter until they are just transparent. Add the chestnuts and stir briefly.
• Cover with chicken bouillon. Add the thyme and let simmer on low heat for around 10 minutes
• Add the milk. Make it into a fine purée, adding the cream, until you have a smooth texture
• Season with salt and pepper
• Then, filter finely and fill a siphon
• Add the gas cartridge,. Shake energetically and place in a bain-marie at 65 – 75 °C. If necessary, use a second gas cartridge
Suggestion:
• Depending on taste, cinnamon, vanilla or cloves can be added.
• For a more stable texture, blend with a flat teaspoon of xanthan
| Nutritional values | per 100 ml |
|---|---|
| Energy | 823 kJ |
| Energy | 197 kcal |
| Fat | 9.8 g |
| - of which saturates | 5.6 g |
| Carbohydrates | 21 g |
| - of which sugar | 5.7 g |
| Fibre | 4.6 g |
| Protein | 3.9 g |
| Salt | 1.1 g |
| Allergens | Contains |
|---|---|
| Milk | 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.