- 250 ml milk
- 200 ml heavy cream
- 1 g salt
- 1 g white pepper
- 25 g butter shavings
- 6 g starch
Bring the milk and heavy cream to the boil, bind with starch and season with salt and white pepper. Mix the butter flakes with an egg whisk.
Refine to taste with dill, chervil, parsley or wild garlic. Next, finely puree the sauce in a blender.
Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Keep the iSi Whipper warm at a constant temperature of max. 75 °C in a bain-marie or water bath.
Goes well with pasta, vegetables and poultry.
Use the herbal cream sauce immediately and avoid long warming as the fresh green colour changes and the taste fades.
Double the ingredients for a 1 l 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 iSi Whipper.
Recipe by Markus Haxter, Cuisine Concept, Bergisch Gladbach (Germany)