Preparation: Put the pistachios in the Paco Jet cup together with the poultry stock, white wine, Noilly Prat, crushed garlic and white pepper for the foam and freeze at – 22 °C. Put the complete contents through the Paco Jet the next day. Freeze overnight again. Then put the complete cup through the Paco Jet again. Freeze again.
Grind half of the cup 1 hour before serving and heat this mass, together with a little water, in the bain-marie at a constant temperature of approx. 70 °C.
Pour the mixture through the iSi Funnel & Sieve into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C in the bain-marie or water bath.
Coarsely grate the Parmesan 5 hours before serving, then spread thinly in a circular shape on a piece of baking paper. Bake for 5 minutes at 180 °C in a convection oven. Then place on a rolling pin and allow to cool. Leave to dry.
Quail and Jus
Debone the quail breast and then cool with the skin. Chop the rest of the carcass into small pieces and sauté with the vegetables. Add the water, red wine and bouquet garni, and boil. Next, reduce the mixture and season with soy sauce and pepper. Put together with butter.
Sprinkle the quail breasts with the mixed spices and salt and place in the oven for approx. 12 minutes at 160 °C. Next, sprinkle with a little bit of cane sugar and scorch to create a crispy skin.
Smoked Pine Nuts
Place the pine nuts on a large plate, create smoke and place under a glass dome. Put it on the plate with the seeds. Allow to steep.
Spread the jus and quail breast on the plate. Place the Parmesan Cracker on the plate so that the light green pistachio foam can be injected into the bent cracker. Decorate the plate with smoked pine nuts.
Recipe by Carsten Otte, author (Germany)
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