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Season the puree with the spices. Heat the soaked, squeezed gelatin in 50 ml of asparagus stock approx. Screw on 1 Cream Charger and shake vigorously.
To make a green asparagus espuma, take g of green asparagus and 50 g of blanched and pureed spinach. Can also be made as an asparagus stock by using ml of asparagus stock instead of asparagus. Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0. In our database, you will find a host of scrumptious recipes that you can prepare quickly and easily with our whippers.
I agree. Save in cookbook Print recipe. Preparation Cook the asparagus in salt water with sugar and a lemon slice until soft. Cool in the refrigerator for a min. Shake vigorously before serving. This recipe is suitable for the following products.
Twelve iconic dishes of El Bulli
Nowadays, culinary foam has become an indispensable element in the elaboration of the menus of gastronomic restaurants. From whipped cream to Chantilly, meringue, and mousses, the concept of incorporating air into an ingredient already existed in the kitchen. In fact, the development of specific tools as the N2O whipping siphon expanded the choice for the cook, revealing its infinite possibilities of use. You can use this technique not only to make cold preparations but also to prepare hot foams.
Culinary Foam unveiled: All the secrets of Espuma invented by Ferran Adriá
The gazpacho de bogavante is an innovative version of a traditional dish served in a revolutionary way, called sopa emplatada. A salad garnish is prepared in the kitchen and presented at the table, and the waiter later serves the gazpacho over the garnish. The tomato water ice is the first example of frozen savoury cuisine and there is a new symbiosis between sweet and savoury, overcoming the boundaries previously found between mains and puddings. It is also an example of cocina enmoldada : the preparation is served in a container similar to a champagne glass, which supports its light texture. It was the search for a texture lighter than mousse, which could also carry stronger flavours, that led to the creation of foams — the key piece of the puzzle being the discovery that they could be prepared using a cream whipper. White bean foam was the first ever served at El Bulli. La menestra de verduras en texturas - Textured vegetable panache.