Gastronomixs

Asparagus balloon

Would you like a real showstopper at the table? Then try this. It is actually not that difficult to make although you do need to use liquid nitrogen. The guest breaks off shards of savoury ice at the table that can be eaten, for example, with an espuma of olive oil or almonds.

Asparagus balloon

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Ingredients

500

ml

asparagus stock (from the peel)

300

ml

single cream

300

ml

chicken stock

100

g

crème fraîche

 

 

salt and white pepper                        

Preparation method

  • Boil the asparagus stock, chicken stock, and single cream and reduce until you have the right flavour.
  • Season generously with salt and white pepper, and add flavour with the crème fraîche.
  • Set to cool.
  • Transfer the cold asparagus soup to a squeeze bottle.
  • Squeeze the soup into an extra thick balloon until it is half filled.
  • Now inflate the balloon until it has a diameter of approx. 20cm. Place the smooth head of an empty siphon on the opening of the balloon and inflate with the nitrous oxide.
  • Tie a knot in the balloon and then place it in liquid nitrogen.
  • Rotate it quickly so that a thin layer of soup freezes against the inside of the balloon. Keep going until all the soup has frozen evenly.
  • Immediately place the balloon in the freezer and leave for at least two hours to rise to a suitable temperature for eating.
  • Pierce the balloon with a sharp knife and remove from the asparagus stock.

Serving suggestions

  • Serve as an amuse-bouche for several people with an olive oil foam, an almond milk foam, an olive oil Hollandaise, or saffron mayonnaise.
  • Grate some fresh nutmeg over the top at the table.

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