Fluffy basmati rice sauce
All chefs love light and fluffy sauces. Air adds a completely different dimension to the flavour of a dish and also looks fantastic.
Recipe makes 1100 grams.
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Ingredients
|
20 |
g |
basmati rice |
|
1 |
l |
whipping cream, unsweetened |
|
2 |
|
pandan leaves |
|
1 |
g |
lemon zest |
|
100 |
g |
beurre monté (melted but not clarified butter) |
|
2 |
g |
salt |
Preparation method
- Put the rice and whipping cream in a thermo blender and mix at 90°C for 45 minutes.
- At the last minute, add finely chopped pandan leaves and lemon zest. Stop the blender and leave the mixture to infuse for 10 minutes.
- Pass the mixture through a sieve.
- Add the beurre monté and salt, and pour into a siphon.
- Aerate the siphon with two whipping cream cartridges.
Serving suggestions
- A lovely fluffy sauce to enhance a dish containing components such as lobster and fennel salad.
- As a component with a dish containing shellfish or crustaceans.
- Delicious in compositions with an Asian twist.