- 100 g heavy cream
- 6 x egg(s)
- 50 g butter
- 1 g salt
- 1 g nutmeg
- 100 ml Chicken stock
- 30 g chives
Cook all eggs for 4 min., shell the eggs, and puree with the heavy cream, (cold) butter, salt, and nutmeg in a blender until smooth. 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.
For the Chive Infusion:
Puree the chicken stock and chives in a blender until smooth and pour into a pipette.
Serve with fresh farmers bread or regular bread and decorate with marigold blossoms.
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.