iSi Culinary International

Please select your language:

Specific content & products are available for the following countries, please select your country:

iSi Culinary is a division of iSi Group

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

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

Parsley root foam

Parsley root foam
  • 15 ml milk
  • 150 ml heavy cream
  • 2 g white pepper
  • 250 ml Chicken stock
  • 10 g corn starch
  • 100 g parsley root, peeled and finely diced
  • 50 g white onion, finely diced
  • 40 g salted butter
  • 75 ml Rose's Lemon Squash

Ingredients:

  • 15 ml milk
  • 150 ml heavy cream
  • 2 g white pepper
  • 250 ml Chicken stock
  • 10 g corn starch
  • 100 g parsley root, peeled and finely diced
  • 50 g white onion, finely diced
  • 40 g salted butter
  • 75 ml Rose's Lemon Squash
Add to shopping list

Preparation:

Cut the parsley root and white onion into very small cubes and sauté in a pot with butter and pepper until transparent. Then add the lemon squash, chicken stock and cream and allow to simmer for approx. 45 minutes. Next, puree the mixture in a blender until smooth and strain through a fine mesh sieve. Then mix the cornstarch with milk, use this to thicken the strained liquid until it takes on a syrup-like consistency, and allow the starch to cook off for approx. 10 minutes. Pass the sauce through the iSi funnel & sieve into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C in a bain-marie or water bath.

Serving tip from chef Tim Raue:

Gilthead with Alba truffles, yuzu marmalade and parsley

Share

Share this page