- 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
Cut the parsley root and white onion into fine cubes and gently sauté with butter and pepper in a saucepan. Then add the lemon squash, poultry stock and heavy cream and simmer for approx. 45 minutes.
Then pour the mixture into a blender and pass through a fine sieve. Stir the starch with milk, thicken the liquid until it has a syrupy consistency and boil the starch for approx. 10 minutes.
Pour the sauce through the iSi Funnel & Sieve into a 0.5 L iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C in the bain-marie or water bath.
Serving tip by Tim Raue:
Arrange the gilthead sea bream with alba truffles, yuzu marmelade and parsley.
Recipe by Michelin-starred chef Tim Raue, Restaurant \"Tim Raue\", Germany
Caution: Do not place the iSi Thermo Whip or iSi Thermo XPress Whip in the bain-marie or water bath.