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.