Mushroom Foam, served warm
| Olive oil | 0.500 l |
| Shallots, chopped, 3 mm | 0.050 kg |
| Wild mushroom mix, IQF | 0.200 kg |
| White cooking wine | 0.100 l |
| Full cream 35% | 0.350 kg |
| Sour cream 35%, pasteurised | 0.050 kg |
| Salt | 0.006 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. Cut the mushrooms finely and cook briefly
• Deglaze with white wine and reduce for a long time
• Cover again with the full cream and heat briefly. Reduce to a fine purée
• Incorporate the sour cream and season with salt and pepper
• 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
• If necessary, use a second gas cartridge
Suggestion:
• For even more flavour, add a little powdered bolet and a touch of cognac
• For a more stable mixture, blend in a little carrageen or xanthan
| Nutritional values | per 100 ml |
|---|---|
| Energy | 4912 kJ |
| Energy | 1174 kcal |
| Fat | 128 g |
| - of which saturates | 32 g |
| Carbohydrates | 6.0 g |
| - of which sugar | 3.7 g |
| Fibre | 1.6 g |
| Protein | 3.6 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.