Curd Foam
medium
·under 30 minutes
Benefits
Increased whipped volume
Preparation stays fresh for several days in the whipper
Reduced calories due to increased whipped volume.
Ingredients
1 tbsp
butter
150 g
curd cheese (quark)
1 tbsp
honey
3 pinch
salt
30 ml
maple syrup
1 pcs.
organic lemon(s)
75 g
pumpkinseed
100 ml
Heavy Cream min. 32% fat
0.5 pcs.
vanilla bean(s)
3 pcs.
apple
40 ml
Agave syrup
100 ml
milk
Steps to prepare
1.
Cottage cheese whipped cream
Mix quark, cream, milk, agave thick juice and season with the juice of half a lemon and a pinch of salt. Then pour the mixture through iSi Funnel & Strainer into a 0.5 L iSi Whip, screw on 1 iSi Cream Capsule and shake vigorously. Chill in the refrigerator for 1-2 hours.
2.
For the kernels
Set aside a few kernels. Mix the remaining kernels, honey, 1 tsp agave thick juice and 1 pinch of salt and spread on a baking tray lined with baking paper. Roast at 190 °C for about 8-10 minutes until golden.
3.
For the apples
Peel, core and cut the apples into rough wedges. Caramelize maple syrup in a pan and add butter and apple slices. Add the remaining lemon juice and zest, vanilla and salt. Then cook the apples over low heat for 3-5 minutes.
Benefits
Increased whipped volume
Preparation stays fresh for several days in the whipper
Reduced calories due to increased whipped volume.