Smooth oxheart cabbage crème
A smooth crème made of oxheart cabbage that can be served hot or cold. This is a great topping for fish, meat, and vegetarian dishes.
Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.
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Ingredients
|
500 |
g |
oxheart cabbage |
|
200 |
ml |
chicken stock |
|
300 |
ml |
cream |
|
500 |
ml |
milk |
|
10 |
g |
agar |
|
|
|
salt |
|
|
|
nutmeg |
Preparation method
- Cut the oxheart cabbage into chunks and boil in the chicken stock, cream, milk, and salt.
- Mix to a smooth consistency in a blender. Return to the stove and cook for five minutes. Then add the agar and bring the boil.
- Allow the mixture to cool and blend in the Thermomix.
Serving suggestions
- As a basis for creating an oxheart cabbage foam or mousse.
- As a basis for a creamy oxheart cabbage roll.