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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

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
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Preparation:

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.

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