Polenta Mousse with Sliced Sirloin

just the thing for meat lovers

Polenta Mousse with Sliced Sirloin

A different way to enjoy polenta - for example as a mousse! An excellent accompaniment to grilled sirloin

Ingredients
  • 450 ml milk
  • 40 g butter
  • 1 g salt
  • 1 g pepper
  • 30 ml olive oil
  • 40 g polenta
  • 10 g parmesan

Preparation

Bring the milk to the boil and stir in the polenta. Cook for about 20-30 minutes at medium heat or in the oven and stir regularly. Season with butter, olive oil, finely grated Parmesan, salt and pepper and finely puree with a hand-held blender. The mixture should have a liquid consistency - add some milk or vegetable stock if necessary.

Pass 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 constant temperature of max. 75 °C in a bain-marie or water bath. Shake vigorously once more before serving.

Fry the sirloin hot on all sides and let it cook in the oven at 150 °C for 10-15 minutes until medium (core temperature: 55 - 59 °C).

Cut the fillet into slices and serve with hot polenta mousse and stewed tomatoes.

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