Langoustine foam
For this recipe, be sure to use a strong langoustine fond.
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Ingredients
|
3 |
dl |
langoustine fond |
|
1 |
dl |
single cream |
|
1.5 |
dl |
egg white, pasteurized |
Preparation method
- Mix all ingredients and pour into a siphon with a capacity of 1/2 litre.
- Run one cartridge through the mixture and heat in a bain-marie at 65°C.
- The egg white will slowly cook and give the foam its firmness.
Serving suggestions
- As a finish for a shellfish soup.
- As a finish for a soup amuse-bouche, e.g. pea soup with potato crisp.
- As part of an entremets course, e.g. with a poached egg and grilled langoustines.