Langoustine foam
For this recipe, be sure to use a strong langoustine fond. The foam can also be used cold, but is best used when warm.
Makes 550ml.
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 thousands of components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
300 |
ml |
langoustine fond |
|
100 |
ml |
single cream |
|
150 |
ml |
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.