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