Buttermilk Foam
| Rapeseed oil | 0.010 l |
| Onions, chopped into 3mm cubes | 0.025 kg |
| Tap water | 0.200 l |
| Full cream 35% | 0.700 kg |
| Buttermilk | 0.300 l |
| Salt | 0.010 kg |
| Cayenne pepper | 0.001 kg |
| Xanthan gum (thickener & stabiliser) | 0.003 kg |
Preparation
Preparation:• Prepare all the ingredients
Method:
• Heat the rapeseed oil in an appropriate saucepan
• Cook the diced onion in the oil
• Dampen it with the water, bring it to the boil. Then reduce it until almost all the water is evaporated
• Finish the sauce with the cream and bring it to the boil
• Season with the salt and the Cayenne pepper
• Mix it well using a kitchen wand
• Bind it with the xanthan gum
• Add the buttermilk foam and gently reheat the sauce, without bringing it to the boil
• When the foam, mix it and take it with a spoon, so as to add a garnish nicely
Suggestion:
• As a variation, bind it with lecithin
| Nutritional values | per 100 ml |
|---|---|
| Energy | 1076 kJ |
| Energy | 257 kcal |
| Fat | 26 g |
| - of which saturates | 15 g |
| Carbohydrates | 3.9 g |
| - of which sugar | 3.7 g |
| Fibre | 0.0 g |
| Protein | 2.8 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.