Chicory foam from a siphon
Creation by Wouter van Laarhoven, Alma, Oisterwijk, the Netherlands.
Makes 550 milliliters.
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Ingredients
|
300 |
g |
chicory, sliced |
|
30 |
ml |
milk |
|
20 |
g |
sugar |
|
6 |
gram |
bladgelatine |
Preparation method
- In a pan, briefly sweat the sliced chicory and season with salt and pepper.
- Lightly caramelise the chicory with the sugar.
- Add the milk, transfer to a blender and blend until smooth.
- Strain through an ultra-fine sieve and then add the soaked gelatine.
- Transfer to a siphon, aerate with 1 cartridge and allow to cool entirely.
Serving suggestions
- As a topping on a soup of chicory or fennel, sprinkled with potato cracklings.
- As a component in a composition with tomato, bacon, egg, celeriac or mushrooms.
- Delicious as part of an amuse bouche with small shrimps and lovage.