- 200 ml heavy cream
- 20 g butter
- 1 g salt
- 1 ml lemon juice
- 1 g white pepper
- 20 ml dry white wine
- 30 g wheat flour
- 220 ml dark veal stock
Melt the butter, deglaze with the dark veal stock, add the heavy cream and bring to boil. Mix the flour with the white wine and stir into the boiling liquid with a whisk. Slightly bring to boil, season with the spices and lemon juice. Pass the sauce through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C/165 °F in a bain-marie or in a water bath.
Goes well with any type of veal.
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.