Boil all of the eggs for four minutes, peel and finely puree with cream, (cold) butter, salt and nutmeg in a mixer.
Pour 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 max. 75 °C in a bain-Marie or water bath.For the chive infusion:finely puree the chicken stock and chives in a blender and pour into a pipette.
Serve with fresh farm bread or toast and decorate with marigold blossoms. CAUTION: Do not place the iSi Thermo Whip or iSi Thermo XPress Whip in the bain-marie or water bath!
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 Michael Nährer (Junger Wilder award 2006), Gasthaus Nährer, Rassing (A)
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