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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

Miéral Pigeon

Delicious autumnal appetizer/entrée

Miéral Pigeon
  • 100 ml beetroot
  • 10 g liquid egg white
  • 5.5 x Gelatin
  • 650 g heavy cream
  • 60 g Horseradish ground
  • 6 g salt
  • 150 g egg white
  • 50 g ground almonds
  • 45 g Beetroot granules
  • 378.75 g sugar
  • 10 g flour
  • 2 g pepper
  • 770 g Beetroot puree
  • 2 g Xanthan
  • 60 g glucose powder
  • 150 g Beet juice
  • 62.5 ml champagne vinegar
  • 125 ml Chicken stock
  • 250 ml Grapeseed oil
  • 300 g balsamic vinegar
  • 300 ml water
  • 4 x Pidgeon breast

Ingredients:

  • 100 ml beetroot
  • 10 g liquid egg white
  • 5.5 x Gelatin
  • 650 g heavy cream
  • 60 g Horseradish ground
  • 6 g salt
  • 150 g egg white
  • 50 g ground almonds
  • 45 g Beetroot granules
  • 378.75 g sugar
  • 10 g flour
  • 2 g pepper
  • 770 g Beetroot puree
  • 2 g Xanthan
  • 60 g glucose powder
  • 150 g Beet juice
  • 62.5 ml champagne vinegar
  • 125 ml Chicken stock
  • 250 ml Grapeseed oil
  • 300 g balsamic vinegar
  • 300 ml water
  • 4 x Pidgeon breast
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Season and fry Pigeonbreast at a 160 degree and transfer to the oven to reach 55 degree core temperature. Let it relax for another 2 minutes.

Beetroot macarons:

Heat up beetroot juice. Dissolve gelatin in the juice. Mix the egg white into the mousse and beat in the KitchenAid until stiff. Spray with round tip on a silicone mat and let sit for 2 days at 45°C.

Horseradish mousse:

½ GN will be coated with plastic wrap. One horseradish cream will be made from 350 g cream and 60 g horseradish. Then steep for an hour and foam the horseradish. The squeezed out gelatin will now be melted into the warm horseradish cream. Next the whipped cream will need to be folded in. Then cool for at least 8 hours and cut out.

Beetroot sponge:

Whisk together all ingredients and pass through a very fine sieve into a 0.5l siphon filled with 1 N2O capsule. The mass now needs to set for 24 hours. Next, it will be sprayed into a coffee mug until about 3 cm tall, and baked in the microwave for approximately 40 seconds at 900 watts. Turn the sponge out of the mug and let dry in a food dehydrator for 1 day at 45°C.

Beetroot sorbet: 1 Pacojet container

Cook xanthan, sugar, glucose powder, and beet juice, then add to the puree. Season the dish with Dijon mustard, horseradish, and salt.

Cut beetroot into 2.7 cm-thick slices and cut out with a small round cookie cutter (diameter 2.5 cm). Then steep the cutout pieces in the stock for a minimum of 24 hours.

Beetroot puree:

Mix the segments from the 6 beetroot pieces (sweet and sour stock) with 50 g beet juice, a pinch of salt, and about 1.5 g xanthan.

Sour cream horseradish pearls:

Mix the cream and the sour cream together and season with horseradish. Now heat the squeezed gelatin with a little water and dissolve. The liquid gelatin can be incorporated into the sour cream-horseradish mixture. Then pass the mixture through a fine sieve and into a squeeze bottle, to be tricked into cold oil. The pearls then need to be removed from the oil with a slotted spoon, and deposited in milk.

In cooperation with Frank Oehler

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