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Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Mediterranean vegetables

Delightfully tasty with a touch of the Mediterranean

Mediterranean vegetables
  • 200 g heavy cream
  • 1 x lemon(s)
  • 300 g zucchini
  • 30 ml rapeseed oil
  • 500 ml vegetable stock
  • 1 x fresh basil leaves
  • 150 g Basic Textur
  • 20 g garlic
  • 100 g eggplant(s)
  • 300 g bell peppers
  • 1 x fresh thyme
  • 1 x candied black olives
  • 1 x fresh parmesan

Ingredients:

  • 200 g heavy cream
  • 1 x lemon(s)
  • 300 g zucchini
  • 30 ml rapeseed oil
  • 500 ml vegetable stock
  • 1 x fresh basil leaves
  • 150 g Basic Textur
  • 20 g garlic
  • 100 g eggplant(s)
  • 300 g bell peppers
  • 1 x fresh thyme
  • 1 x candied black olives
  • 1 x fresh parmesan
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Preparation:

Salt 300 g mixed bell peppers, rub with oil and roast in the oven for approx. 20 minutes at 200 degrees. Allow to cool, remove the seeds and peel off the skin. Cook the garlic bulb whole in the oven, then roast 20 g of it together with the 300 g diced zucchini and the 100g eggplant, also diced, and then allow to cool. Squeeze the garlic out of the skin and purée together with the vegetables, herbs and 500 ml stock in a blender. Season well with salt, pepper and lemon juice. After properly cooling, mix with 150 g Basic Textur and the 200 ml cream and strain through an iSi sieve into a Gourmet Whip. Screw on 2 cream chargers and allow to rest in the fridge for 1-2 hours. Garnish with grated parmesan, candied olive slices and fresh thyme in a small waffle.

Garnish:
candied black olives & fresh parmesan

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