Gastronomixs

Chicory foam from a siphon

Creation by Wouter van Laarhoven, Alma, Oisterwijk, the Netherlands.

Chicory foam from a siphon

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Ingredients

300

g

chicory, sliced

3

dl

milk

20

g

sugar

2

leaves

gelatine

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.

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