Vacuum-seal the wild duck breast in a bag together with the mugwort and 10 g of lemon thyme, and cook sous-vide in a water bath at 56 °C (130 °F) for 30 minutes. Then remove from the vacuum bag and briefly fry skin down until crispy.
Peel 2 x apples and remove the core, marinate in 50 ml lemon juice and place in a vacuum bag. Make a stock from the white wine, sugar, cinnamon stick, star anis, cardamom and 1 x vanilla bean, leave to cool, then pour into the vacuum bag with the apples. Vacuum-seal, and cook sous-vide in a water bath at 62 °C (145 °F) for 30 minutes. Plunge into ice cold water.
Bring 200 ml of apple juice with 5 g of lemon thyme and Kubeben pepper to a boil, leave to simmer for 10 minutes, then strain, mix in the gellan gum, bring to a boil and add 20 ml Calvados to taste. Place the jelly in a mold and leave to cool. Cut into small, equal-sized cubes before serving.
Soak the gelatin in cold water. Peel 3 x apples, remove the cores, cut into small pieces, and puree in a blender with 120 ml of the lemon juice and 80 ml of Calvados until smooth. Mix together the apple puree (about 50 g/1.8 oz), 1 x vanilla bean, 100 g of sugar, and yogurt. Squeeze out the gelatin, place in a pan with the apple juice, and dissolve over a low heat. Mix 3 tablespoons of the apple and yogurt mixture into the warm gelatin. Then mix in the rest of the apple and yogurt mixture. Pass through the iSi funnel & sieve directly into a 0.5 L iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.
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