Jerusalem Artichoke Foam Soup with Beetroot Tempura Sticks
medium
·under 60 minutes
Benefits
Reduced costs
Increased whipped volume
Ingredients
1 tbsp
oil
200 g
jerusalem artichoke
25 ml
Lemon Juice
1 large pinch
salt
250 ml
vegetable stock
1 tbsp
noilly Prat vermouth
1 tbsp
shallot(s)
1 large pinch
pepper
50 ml
Cream
Steps to prepare
1.
Preparation
Sauté finely diced shallots in olive oil, add the Jerusalem artichokes (peeled and diced), deglaze with vegetable stock. Cover and cook over medium heat until tender, about 20 minutes. Puree the mixture and add the cold cream. Season to taste with salt, pepper, lemon juice and Noilly Prat vermouth. Strain the mixture through iSi Funnel & Strainer directly into the 0.5 L iSi unit. Screw on 1 iSi Cream Capsule and shake vigorously. Keep the iSi device warm at a maximum of 75 °C in the bain-marie or in a water bath. Shake vigorously before serving.Serving Suggestion
For the beetroot sticks in tempura coating, stir 250 g tempura or rice flour into 250 ml water and 1 tsp. salt until smooth. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Cut the beetroot into 1 cm sticks, spoon the batter directly onto them and stir to coat. Fry in hot oil for approx. 2–3 minutes, sprinkle with sea salt and place onto skewers. Serve warm with the soup.Benefits
Reduced costs
Increased whipped volume