Jerusalem Artichoke Foam Soup with Beetroot Tempura Sticks
Benefits
Ingredients
Steps to prepare
Preparation
Sauté finely diced shallots in olive oil, add the Jerusalem artichokes (peeled and diced), deglaze with vegetable stock. Cover and cook over medium heat until tender, about 20 minutes.
Puree the mixture and add the cold cream. Season to taste with salt, pepper, lemon juice and Noilly Prat vermouth. Strain the mixture through iSi Funnel & Strainer directly into the 0.5 L iSi unit. Screw on 1 iSi Cream Capsule and shake vigorously.
Keep the iSi device warm at a maximum of 75 °C in the bain-marie or in a water bath. Shake vigorously before serving.
Serving Suggestion
For the beetroot sticks in tempura coating, stir 250 g tempura or rice flour into 250 ml water and 1 tsp. salt until smooth. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously.
Cut the beetroot into 1 cm sticks, spoon the batter directly onto them and stir to coat. Fry in hot oil for approx. 2–3 minutes, sprinkle with sea salt and place onto skewers. Serve warm with the soup.