- 50 ml heavy cream
- 10 g butter
- 1 g salt
- 1 g white pepper
- 15 g flour
- 2 x bay leaves
- 150 ml vegetable stock
- 1 x onion(s)
- 1 g caraway
- 250 g beetroot
Sweat the chopped onion in butter in a saucepan. Deglaze with vegetable stock and cook the vegetables until soft. Puree everything in a blender until smooth. Then add the heavy cream/flour, briefly heat and bind (to a honey-like consistency). Season with herbs. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C (167 °F) in a bain-marie or in a water bath. Shake vigorously before serving.
Serve with horseradish dumplings.
ATTENTION: The iSi Thermo Whip and iSi Thermo XPress Whip must not be put in a bain-marie or water bath!
Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other. Shake vigorously after attaching each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.
Recipe from Thomas Fritz, iSi Espumas Award 2003 (Austria)