Crème Brûlée Foam
medium
·under 60 minutes
Benefits
Increased whipped volume
Preparation stays fresh for several days in the whipper
Reduced calories due to increased whipped volume.
Ingredients
0.5 pcs.
vanilla bean(s)
100 ml
passion fruit juice
2 pcs.
banana(s)
1 pinch
cinnamon
3 pcs.
egg yolks
1 pinch
salt
30 g
butter
1 pcs.
lime(s)
110 ml
maple syrup
200 ml
Heavy Cream min. 32% fat
100 ml
milk
Steps to prepare
1.
Crème brûlée foam
Caramelise 80 g of maple syrup in a saucepan, then deglaze with cream and milk. Scrape out the vanilla pod and add the marrow and the stick, the cinnamon and salt to the milk and cream. Seperate the eggs, while boiling the milk-cream-mixture. Place the egg yolk in a metal bowl and add the boiling liquid with constant stirring. Stir the mass over a water bath until the mixture thickens slightly. Then place the bowl in cold water and, after cooling, fill the mass into a 0.5 L
iSi Whip through iSi Funnel & Sieve, screw on 1 iSi charger and shake vigorously. Chill it in the refrigerator for 1-2 hours.
2.
Banana and passion fruit caramel
Caramelise the remaining 30 g of maple syrup in a saucepan, then deglaze with butter and add the passion fruit juice. Add the abrasion and juice of lime. Simmer over medium heat until the consistency is creamy. Then cut the bananas roughly and mix it into the caramel.
3.
Garnish with fresh basil and blueberries.
Benefits
Increased whipped volume
Preparation stays fresh for several days in the whipper
Reduced calories due to increased whipped volume.
iSi Tip
Garnish the crème brûlée foam with a few blueberries and fresh basil.