Gastronomixs

Hot garlic and oxtail foam

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Hot garlic and oxtail foam

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Ingredients

500

ml

oxtail bouillon

5

g

agar agar

8

g

gelatin

125

g

cream

150

g

garlic oil

Preparation method

  • Bring the oxtail bouillon and the agar agar to the boil.
  • Add the soaked gelatin to the mixture.
  • Pour the mixture over the cream and garlic oil, and mount with the hand-held blender.
  • Transfer the mixture to a siphon and aerate with one or two chargers.
  • Store the siphon at around 50°C to maintain a nice firm foam.

Serving suggestions

  • As a topping for a celeriac or pea soup.
  • As part of a side dish with a main course, e.g. with celeriac, parsley, and oxtail.
  • As a foam instead of a sauce.

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