Polenta Foam
easy
·under 30 minutes
Benefits
popular for children
Especially fast
Reduced costs
Increased whipped volume
Preparation is particularly soft
Preparation stays fresh for several days in the whipper
Perfect for use with leftover foods
Reduced calories due to increased whipped volume.
Ingredients
40 g
polenta
30 ml
olive oil
1 g
pepper
450 ml
milk
1 g
salt
40 g
butter
10 g
parmesan
Steps to prepare
1.
Bring the milk to a boil and stir in the polenta. Cook for about 20-30 minutes over medium heat or in the oven, stirring regularly.
2.
Season with butter, olive oil, finely grated Parmesan, salt, and pepper, and blend until smooth using a hand blender. The mixture should have a fluid consistency - if necessary, add some more milk or vegetable stock.
3.
Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 L iSi Gourmet Whip. Attach an iSi Professional Charger and shake vigorously 14 times.
4.
Keep the Gourmet Whip at a maximum of 75 °C in a bain-marie or water bath. Shake vigorously again before serving.
Benefits
popular for children
Especially fast
Reduced costs
Increased whipped volume
Preparation is particularly soft
Preparation stays fresh for several days in the whipper
Perfect for use with leftover foods
Reduced calories due to increased whipped volume.