Gastronomixs

Chicory foam

Chicory foam

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Ingredients

500

g

chicory, sliced

5

dl

single cream

1.5

dl

chicken stock

250

g

crème fraîche

100

g

butter

1

tsp

sucro

Preparation method

  • In a pan, sweat the chicory.
  • Add the single cream and bouillon.
  • Continue to cook until the chicory is done.
  • Add the crème fraîche and then the butter.
  • Blend well and strain through a fine-meshed sieve.
  • Season to taste with salt and pepper.
  • Add sucro to the strained liquid and beat with a hand-held blender until airy.

Serving suggestions

  • As a topping on a soup of chicory, celeriac or fennel.
  • As a sauce, e.g. with cod, pike perch, celeriac, green herbs, or cabbage.
  • As part of an amuse-bouche with a component of pork neck and risotto.

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