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Austrian Liptauer Espuma

Liptauer Espuma

Austrian Liptauer Espuma
  • 30 ml milk
  • 200 ml heavy cream
  • 2 g salt
  • 1 g pepper
  • 2 × sheet(s) of gelatin
  • 1 × garlic clove(s)
  • 25 g onion(s)
  • 2 g Dijon mustard
  • 40 g crème fraîche
  • 1 g caraway
  • 70 g sheep milk cheese
  • 5 g sweet paprika powder
  • 5 g hot paprika powder

Ingredients

  • 30 ml milk
  • 200 ml heavy cream
  • 2 g salt
  • 1 g pepper
  • 2 × sheet(s) of gelatin
  • 1 × garlic clove(s)
  • 25 g onion(s)
  • 2 g Dijon mustard
  • 40 g crème fraîche
  • 1 g caraway
  • 70 g sheep milk cheese
  • 5 g sweet paprika powder
  • 5 g hot paprika powder
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Preparation:

Soak the gelatin in cold water. Bring half of the cream to the boil with garlic and onion and steep for approx. 30 minutes.

 

Dissolve the gelatin in the mixture. Next, mix all the ingredients with the flavoured heavy cream and pour through the iSi Funnel & Sieve into the 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Cool in the refrigerator for 1-2 hours.

 

Serve with bread chips or pumpernickel slices.

 

Recipe by Susi Liedl, food blogger, Prostmahlzeit (Austria)

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