Gastronomixs

Warm foam of red cabbage with apples

Warm foam of red cabbage with apples

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Ingredients

400

g

red cabbage, cooked

1

 

sweet apple

4

tbsp

olive oil                 

2

tbsp

red wine vinegar

3

dl

water

150

g

egg whites

 

 

sea salt and pepper

Preparation method

  • Blend the red cabbage, apple, olive oil, vinegar, and water in a food processor until it is a smooth soup.
  • Bring the soup to the boil and remove from heat immediately.
  • Strain the soup through a sieve and season with sea salt and pepper.
  • Mix 350ml of soup with the egg whites and transfer to a siphon while still warm.
  • Place a cartridge in the siphon and serve immediately, or keep warm in a water bath of max. 70°C.

Serving suggestions

  • As a component of a main dish, e.g. with steamed veal cheek with Moroccan salted lemons.
  • As a garnish to a strong game bouillon.

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