Gastronomixs

Braised kale foam

Braising the kale first enhances the flavours that are released.

Creation by Jeffrey Meessen, student at Cas Spijkers Academie, Boxmeer, the Netherlands. 

Braised kale foam

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

200

g

kale

500

ml

stock

100

ml

water

100

ml

egg whites, pasteurised

1

whole

shallot

50

g

butter

 

 

salt and pepper

Preparation method

  • Finely chop the kale.
  • Melt the butter in a pan. Gently fry the shallot, add the kale, and sweat the kale briefly.
  • Add the stock and the water. Leave to infuse on a low heat for 90 minutes.
  • Blend the braised kale before measuring off 200g of it.
  • Mix the kale with the egg white.
  • Transfer the mixture to a siphon and aerate with one charger.
  • Heat in a bain-marie up to 65˚C.
  • Serve the foam warm.

Serving suggestions

  • As part of a starter or main course.
  • As part of an amuse-bouche.
  • The foam goes well with potato and bacon.

Previous page