Chicken and vadouvan espuma
For this component, we use the ‘wet’ version of vadouvan, which gives it a more aromatic and balanced flavour. The chicken stock from TRUEfoods is made from UK sourced bones, roasted for depth of flavour and a golden colour. It is subtle on the palate, with a very clean aftertaste.
Makes 750 grams.
Allergens and dietary requirements
- Mustard
- Egg
- Cow's milk
- Lactose
- Sulphite
Ingredients
Preparation method
Sauté the shallot in the sunflower oil.
Deglaze the shallot with the white wine and white wine vinegar and reduce by half.
Add the chicken stock and the vadouvan and reduce to 260 grams. Leave the base to cool.
Place the base together with the rest of the ingredients in a vacuum bag and vacuum-seal.
Cook in a steam oven or bain-marie at 75 °C for 30 minutes.
Emulsify the mixture with a hand blender and pass it through a fine sieve.
Pour into a siphon and aerate with 2 cartridges.
Keep in a water bath at 65 °C.
Serving suggestions
- Delicious in a dish with guinea fowl, sweetcorn and lime.
- Pairs well with prawns, peppers and carrots.
- Perfect with corn-fed chicken, potatoes and lentils.
