Gastronomixs

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.

Fluffy basmati rice sauce

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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.

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