Spring Herbal Foam
medium
·under 60 minutes
Benefits
Increased whipped volume
Preparation stays fresh for several days in the whipper
Reduced calories due to increased whipped volume.
Ingredients
150 ml
Heavy Cream min. 32% fat
40 g
butter
25 g
fresh mixed herbs (e.g., parsley, dill, cress, and basil)
100 ml
vegetable stock
250 g
potatoes
Steps to prepare
1.
This recipe for Spring Herbal Foam by Chef Lukas Nagl is quick and easy to make with the iSi Gourmet Whip!
Boil the potatoes in salt water until soft, peel them and mash them with the potato masher. Heat the heavy cream and mix with the mashed potatoes and the vegetable stock. Add butter and herbs.2.
Pour through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously.
3.
Recipe by 2 times Gault-Millau awardee Chef Lukas Nagl, Restaurant "Bootshaus" (Austria).
Benefits
Increased whipped volume
Preparation stays fresh for several days in the whipper
Reduced calories due to increased whipped volume.