Onsen Egg - Spinach - Spice Foam
advanced
·Benefits
Reduced costs
Increased whipped volume
Preparation stays fresh for several days in the whipper
Ingredients
1 pcs.
Raz el Hanout, seasoning mix
50 g
shallot(s)
150 g
cooked potatoes (floury)
8 g
tomato paste
60 g
cold butter cubes
1 pinch
lemon juice
1 pcs.
ground ginger
40 g
cold butter cubes
1 pcs.
Madras curry
80 g
Basic Textur
1 pcs.
orange zest
4 pcs.
Egg(s)
1 pinch
Garam Masala
10 ml
vegetable oil
1 pcs.
sprig(s) of thyme
200 g
Baby spinach
30 g
honey
1 pinch
salt
0.5 tsp
Japanese mustard (Karashi)
100 g
Morels, fresh
500 ml
vegetable stock
1 pinch
Salt and pepper from the mill
Steps to prepare
1.
Morels
Clean and blanch the morels. Sauté in 10 g butter with the shallot cubes, salt, pepper and some thyme.
2.
Spinach
Sweat the blanched spinach in 30 g of butter, add the mustard and season with salt.
3.
Onsen egg
Cook the eggs in the sous vide basin for about 45 minutes at 65 °C. Remove from the shell and arrange on the spinach.
4.
Spice foam
Sweat 50 g of shallot cubes in vegetable oil. Peel the cooked potatoes, dust each with a pinch of the spices, tomatoize and then pour the vegetable broth. Finalize the cooked mass with honey, lime juice, Basic Textur and the butter cubes and let it cool down.
Then pour through iSi Funnel & Strainer into a 0.5 L iSi Gourmet Whip or Thermo Whip, screw on 1 iSi Cream Capsule and shake vigorously 8-10 times.
Garnish options: Parsley root, diced pumpkin, misogel, sesame seeds, cress.
Benefits
Reduced costs
Increased whipped volume
Preparation stays fresh for several days in the whipper