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Saffron Foam

For preparation with the stainless steel Star Tip

Saffron Foam
  • 200 ml heavy cream
  • 1 g sugar
  • 1 g salt
  • 1 g pepper
  • 50 ml white wine
  • 150 ml vegetable stock
  • 25 ml noilly Prat vermouth
  • 1 g ground saffron

Ingredients

  • 200 ml heavy cream
  • 1 g sugar
  • 1 g salt
  • 1 g pepper
  • 50 ml white wine
  • 150 ml vegetable stock
  • 25 ml noilly Prat vermouth
  • 1 g ground saffron
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Preparation:

Bring white wine, vegetable stock and Noilly Prat to the boil and season with salt, pepper and sugar. Add the heavy cream and saffron and pour through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously.

Serving Suggestion:

Nap the roasted scampi and saffron foam and garnish with the dill sprig.

Note:

The recipe is prepared using an iSi stainless steel Star Tip.

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