Lobster Foam Soup
medium
·under 30 minutes
Benefits
No oxidation
Reduced costs
Preparation stays fresh for several days in the whipper
Reduced calories due to increased whipped volume.
Ingredients
10 g
tomato paste
50 g
lobster paste
1 pinch
salt
50 ml
Cream
10 g
butter
100 ml
milk
1 pinch
cayenne pepper
1 tsp
Magic Texturizer
350 ml
fish stock
Steps to prepare
1.
Melt the butter with the lobster paste in a saucepan and add the tomato paste. Add the cream, milk and stock.
2.
Before bringing to the boil, mix in the Magic Texturiser with a hand blender, season well and simmer over a low heat for 2 minutes.
3.
Pour the entire mixture through the iSi Funnel & Strainer into a 0.5 litre iSi Gourmet Whip. Screw on 1 iSi Professional Charger and shake vigorously 14 times.
Benefits
No oxidation
Reduced costs
Preparation stays fresh for several days in the whipper
Reduced calories due to increased whipped volume.
iSi Tip
Got leftover soup? No problem, you can put the iSi Gourmet Whip in the fridge and then heat the soup in a bain-marie for up to 10 days to enjoy it fresh.