Fine herb foam

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

Creation by Nik Tonglet, De Houtloods restaurant, Tilburg, the Netherlands.

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

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.