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Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Lamb Loin / White Peach / Mint Simple Syrup / Bean Mushroom Salsa

Lamb Loin / White Peach / Mint Simple Syrup / Bean Mushroom Salsa
  • 150 g sugar
  • 2 g salt
  • 2 g pepper
  • 200 ml olive oil
  • 0.5 x garlic clove(s)
  • 20 ml vegetable oil
  • 150 g rosemary
  • 150 g lemon thyme
  • 200 g mint
  • 50 g pork belly, sliced wafer-thin
  • 2 x white peaches
  • 400 g Lammkarree
  • 120 g blanched soybeans
  • 60 g chanterelle mushrooms
  • 60 g king oyster mushrooms
  • 50 g spring onions
  • 20 g Asian cress
  • 150 ml water

Ingredients:

  • 150 g sugar
  • 2 g salt
  • 2 g pepper
  • 200 ml olive oil
  • 0.5 x garlic clove(s)
  • 20 ml vegetable oil
  • 150 g rosemary
  • 150 g lemon thyme
  • 200 g mint
  • 50 g pork belly, sliced wafer-thin
  • 2 x white peaches
  • 400 g Lammkarree
  • 120 g blanched soybeans
  • 60 g chanterelle mushrooms
  • 60 g king oyster mushrooms
  • 50 g spring onions
  • 20 g Asian cress
  • 150 ml water
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Preparation:

Rapid Infusion:

Put the olive oil with the lemon thyme, rosemary and garlic into an iSi Gourmet Whip. Attach the Rapid Infusion accessories to the iSi Gourmet Whip according to instructions. Screw on 1 iSi cream charger and allow to rest for 15 minutes. Afterwards quickly vent the iSi Gourmet Whip by pressing the lever. Unscrew the head from the iSi stainless steel bottle and remove the sieve together with the sieve gasket. Pour the olive oil through the iSi funnel & sieve into a glass. Place the olive oil and the lamb into a vacuum bag, vacuum seal and cook sous vide at 58 °C · 136 °F in a water bath. Briefly sear on a grill before serving. Finley chop the bacon and the spring onions and fry until soft in vegetable oil. Cut the chanterelles and the oyster mushrooms into small pieces and add to the frying mix. Season with salt and pepper, stir in the soybeans and add finely chopped parsley.


Rapid Infusion:

Boil water and sugar in a saucepan and cook until the sugar has dissolved. Allow the simple syrup to cool down and put with the mint into an iSi Gourmet Whip. Attach the Rapid Infusion accessories to the iSi Gourmet Whip according to instructions. Screw on 1 iSi cream charger and allow to rest for 15 minutes. Afterwards quickly vent the iSi Gourmet Whip by pressing the lever. Unscrew the head from the iSi stainless steel bottle and remove the sieve together with the sieve gasket. Pour the simple syrup through the iSi funnel & sieve into a glass. Cut the white peaches in half, remove the stone, add the mint simple syrup and place in a vacuum bag. Cook sous vide at 42 °C · 107 °F in a water bath. Briefly sear on a grill before serving.

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