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Roast Beef / Peas Espuma / Mint Oil / Sesame

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Roast Beef / Peas Espuma / Mint Oil / Sesame
  • 200 ml heavy cream
  • 125 ml soy sauce
  • 2 g salt
  • 900 ml olive oil
  • 1 × garlic clove(s)
  • 200 ml veal stock
  • 1 g nutmeg
  • 150 g potatoes
  • 100 g peas
  • 50 ml stock
  • 25 g lemon peel
  • 400 g roast beef
  • 150 g rosemary
  • 100 g lemon thyme
  • 4 g of Tasmanian pepper, ground
  • 100 g mint
  • 200 g string beans
  • 200 g savory

Ingredients

  • 200 ml heavy cream
  • 125 ml soy sauce
  • 2 g salt
  • 900 ml olive oil
  • 1 × garlic clove(s)
  • 200 ml veal stock
  • 1 g nutmeg
  • 150 g potatoes
  • 100 g peas
  • 50 ml stock
  • 25 g lemon peel
  • 400 g roast beef
  • 150 g rosemary
  • 100 g lemon thyme
  • 4 g of Tasmanian pepper, ground
  • 100 g mint
  • 200 g string beans
  • 200 g savory
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Preparation

Roast Beef Marinade

Put 200 ml of olive oil, rosemary, lemon thyme, Tasmanian pepper, half a clove of garlic and the lemon peel in the iSi Gourmet Whip. Attach the Rapid Infusion accessories to the iSi Gourmet Whip as per instructions. Unscrew 1 iSi Cream Charger and leave for 15 minutes.

 

Afterwards, quickly vent the iSi Gourmet Whip by pressing the lever. Unscrew the Whipper head from the stainless steel iSi bottle and remove the sieve and sieve seal. Empty the olive oil into a glass through the iSi Funnel & Sieve.

Next, vacuumise the olive oil with the roast beef in a vacuum bag. Cook sous-vide in a water bath for two hours at 58 °C. Briefly fry before arranging on a hot grill plate.

Reduce the soybean sauce, veal and strained herbs.

Mint Oil

Pour 400 ml of olive oil and the mint into the iSi Gourmet Whip. Attach the Rapid Infusion accessories to the iSi Gourmet Whip as per instructions. Screw on 1 iSi Cream Charger and leave for 15 minutes. Next, quickly vent the iSi Gourmet Whip by pressing the lever.

Unscrew the Whipper head from the iSi stainless steel bottle and remove the sieve and sieve seal. Pour the olive oil into a glass through the iSi Funnel & Sieve.

Peas Espuma

Peel the potatoes, boil until soft and mash with the potato masher. Blanch the peas and finely puree them with a blender and the stock. Heat the heavy cream, mix with the potatoes and pea puree and season with salt, nutmeg and 50 ml of mint oil.

Pour through the iSi Funnel & Sieve into the iSi Gourmet Whip. Screw on 1 iSi Cream Charger and shake vigorously. Keep the iSi Gourmet Whip warm at max. 75 °C in the bain-marie or water bath.

Rapid Infusion: Savoury Olive Oil

Put 300 ml of olive oil, savoury, chilli and half a clove of garlic into the iSi Gourmet Whip. Attach the Rapid Infusion accessories to the iSi Gourmet Whip as per instructions. Unscrew 1 iSi Cream Charger and leave for 15 minutes.

 

Afterwards, quickly vent the iSi Gourmet Whip by pressing the lever. Unscrew the Whipper head from the stainless steel iSi bottle and remove the sieve and sieve seal. Empty the olive oil into a glass through a iSi Funnel & Sieve.

Blanch the string beans and sauté in some savoury olive oil.

puree 75 g of sesame with brown sugar and soy sauce and stir in the remaining sesame. Blanch the sugar pods. <Crochet squares. </p>

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