Melt the butter, deglaze with dark veal stock, add the heavy cream and bring to the boil.
Mix the wheat flour with white wine and 30 ml of stock and stir into the boiling liquid with an egg whisk. Leave to lightly boil for a few minutes then season with spices and lemon juice.
Pour the sauce 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 a constant temperature of max. 75 °C in a 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 Markus Haxter, Beluga Catering & Technical College, Cologne (Germany)
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