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Mushroom Espuma

zesty and delicious

Mushroom Espuma
  • 100 ml heavy cream
  • 1 g salt
  • 1 g pepper
  • 5 ml lemon juice
  • 50 ml white wine
  • 150 ml veal stock
  • 2 × shallot(s)
  • 150 g mushrooms
  • 50 g crème fraîche
  • 30 ml vegetable oil
  • 2 g cornstarch

Ingredients

  • 100 ml heavy cream
  • 1 g salt
  • 1 g pepper
  • 5 ml lemon juice
  • 50 ml white wine
  • 150 ml veal stock
  • 2 × shallot(s)
  • 150 g mushrooms
  • 50 g crème fraîche
  • 30 ml vegetable oil
  • 2 g cornstarch
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Preparation

Clean the mushrooms, then halve them and cut them into thin slices. Cut the shallots into small cubes, sauté in vegetable oil in a casserole and deglaze with white wine.

Add the mushroom slices and stew for 5-8 minutes with the lid closed.

During this, cook the veal stock with heavy cream and crème fraîche and thicken with starch (alternatively, a rich veal velouté can be used).

Mix the mushrooms with the veal stock, briefly bring to the boil and puree. Season with salt and pepper.

Pass the mixture through an 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. Shake vigorously before serving.

Goes with veal and chicken, refined with rocket, and also tagliatelle.

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.

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