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Chestnut topinambur espuma

Chestnut topinambur espuma
  • 55 ml heavy cream
  • 55 g butter
  • 2 g salt
  • 165 ml vegetable stock
  • 80 g onion(s)
  • 8 g honey
  • 55 g Basic Textur
  • 25 g carrots, peeled
  • 30 g topinambur, peeled
  • 30 g sweet potato(es), peeled
  • 110 g chestnuts, cooked and peeled
  • 0.5 × lemon(s), juice and zest

Ingredients

  • 55 ml heavy cream
  • 55 g butter
  • 2 g salt
  • 165 ml vegetable stock
  • 80 g onion(s)
  • 8 g honey
  • 55 g Basic Textur
  • 25 g carrots, peeled
  • 30 g topinambur, peeled
  • 30 g sweet potato(es), peeled
  • 110 g chestnuts, cooked and peeled
  • 0.5 × lemon(s), juice and zest
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Preparation:

Slowly sauté the finely chopped onion in the butter with carrots, topinambur and sweet potatoes. Deglaze with the vegetable stock and cook the food until soft. Add the remaining ingredients and bring to the boil once more. Blend, pass through the iSi funnel and sieve and chill for 3 hrs. Fill into a 0.5 liter iSi Whipper, screw on 1 cream charger and shake 12 times.

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