Gastronomixs

Fine herb foam

This preparation method produces an ultra-light foam with the pure taste of raw green herbs.

Fine herb foam

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Ingredients

1/2

 

chopped onion

5

g

thyme

15

g

butter

150

ml

white wine

400

ml

asparagus stock

200

ml

milk

200

ml

cream

2

g

soy lecithin or 10g egg yolk (or 15g pateurized egg yolk) 

50

g

flat-leaf parsley

50

g

chervil

Preparation method

  • Gently fry the onion and the thyme in the butter in a saucepan and deglaze with white wine.
  • Reduce entirely and add the asparagus stock.
  • Reduce to half and add the milk and the cream.
  • Bring to the point of boiling and add the soy lecithin. Whisk.
  • Set the pan aside to cool (down to approx. 30ºC).
  • Sieve and pour into a thermo blender.
  • Add the parsley and chervil and mix at high speed for approximately 50 seconds.
  • Pass through a conical sieve.
  • Heat as much as you need for each dish to preserve the colour to the greatest extent possible.

Serving suggestions

  • As a component in an asparagus salad.
  • To finish a composition with asparagus and poached white fish. 

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