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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

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23. October 2015

iSi Fingerfood Recipes

iSi Fingerfood Recipes

Hazelnut espuma with Milanese salami crisps

Ingredients for a 1 L iSi Whipper:
100 g hazelnuts
100 ml dry white wine
100 g sour cream, 24% fat
100 g onions, diced
150 g BASIC textur
30 ml rapeseed oil
freshly ground salt and pepper
½ lemon
100 ml cream, 33 % fat
400 ml vegetable broth
300 g mushrooms
10 ml hazelnut oil
30 g butter

Garnishing: 
baked Milanese salami 2 cm diameter and plucked thyme

Preparation:
Wash and quarter the mushrooms and brown in a little butter. Add the diced onions, lightly sauté, and pour in the cream. Add the hazelnuts and vegetable stock, bring to the boil, and lastly add the sour cream. Do not allow to boil any further. Season to taste with the lemon juice, salt, hazelnut oil and butter. Stir in the BASIC textur and strain. Allow the mixture to cool and fill into a 1 L iSi Whipper. Screw on 2 iSi cream chargers one after another and shake vigorously. Refrigerate for 1-2 hours. For decoration, use a slicing machine to cut the salami into thin slices and then bake in the oven at approx. 180 °C until crispy. Then place the slices into the foam and garnish with the plucked thyme.

Mediterranean vegetables with candied black olives

Ingredients for a 1 L iSi Whipper:
300 g bell pepper
100 g eggplant, diced
300 g zucchini, diced
20 g garlic
500 ml vegetable broth
200 ml cream
150 g BASIC textur
30 ml rapeseed oil
1 lemon
freshly ground salt and pepper
fresh thyme
fresh basil

Garnishing: 
candied black olives and fresh parmesan

Preparation:
Salt the paprika, brush with oil and roast lightly in the oven at 200 °C for approx. 20 minutes. Allow to cool, remove the seeds and pull off the skin. Roast the garlic whole in the oven, together with the diced zucchini and eggplant, and then allow to cool. Squeeze the garlic out of its skin and puree together with the vegetables, fresh herbs and vegetable broth in a blender until smooth. Season to taste with salt, pepper and lemon. Allow the mixture to cool again and mix together with the BASIC textur and cream. Pass through the iSi funnel & sieve into the 1 liter iSi Whipper, screw on 2 iSi cream chargers one after another and shake vigorously. Refrigerate for 1-2 hours. Garnish with shaved parmesan, slices of olive and fresh thyme.

Red Thai curry of corn-fed chicken with peanuts

Ingredients for a 1 L iSi Whipper:
100 g chicken breast
25 g peanut butter
350 ml coconut milk
150 g BASIC textur
30 g red curry paste
50 g onion, diced
10 g garlic
300 ml chicken broth
100 ml cream
30 ml soy oil

Garnishing: 
shrimp crackers, peanuts and cilantro leaves

Preparation:
Briefly sauté the garlic and diced onion in the oil and add the curry paste. Chop the chicken into cubes, sear separately and add to the curry. Top up with chicken broth, peanut butter and coconut milk and cook until soft. Then puree the mixture in a blender until smooth and mix together with the cream and BASIC textur. Pass through the iSi funnel & sieve into the 1 L iSi Whipper, screw on 2 iSi cream chargers one after another and shake vigorously. Either refrigerate for 1-2 hours or keep the iSi Whipper warm at max. 75 °C in a bain-marie or water bath. Serve on a round, approx. 1.5 – 2 cm large shrimp cracker and garnish with peanuts and cilantro leaves.