Saffron Foam
medium
·under 30 minutes
Benefits
Reduced costs
Preparation stays fresh for several days in the whipper
Reduced calories due to increased whipped volume.
Ingredients
0.3 g
ground saffron
1 pinch
salt
25 ml
noilly Prat vermouth
1 pinch
sugar
50 ml
white wine
150 ml
vegetable stock
200 ml
Heavy Cream min. 32% fat
1 pinch
pepper
Steps to prepare
1.
Bring white wine, vegetable stock and Noilly Prat to a boil and season with salt, pepper and sugar.
2.
Remove the mixture from the heat, add cream and saffron and pour through iSi Funnel & Sieve directly into an iSi Gourmet Whip.
3.
Screw on the top and refrigerate for at least 3 hours.
4.
Remove whip from refrigeration, screw on 1 iSi cream capsule, and shake vigorously.
Serving suggestion: Garnish fried scampi with saffron foam and garnish with dill sprig
Benefits
Reduced costs
Preparation stays fresh for several days in the whipper
Reduced calories due to increased whipped volume.