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.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
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.