- 1 l fresh baby spinach leaves, blanched
- 250 ml heavy cream
- 40 g butter
- 1 g salt
- 30 g carrot(s)
- 30 g leek
- 30 g shallot(s)
- 30 g celery
- 50 g rice noodles
- 40 g flour (fine)
- 500 g chicken breast
- 10 g lemon grass
- 2 × lime(s)
- 0.5 × ginger root
- 1 g whole black pepper corns
- 1 × bay leaves
- 1 g lemon pepper
- 1 × several leaves of lemon balm
Total cooking time 2–3 hours
Prepare the water and chicken breast cold, bring to the boil and skim off the foam as it forms. Leave to cook slowly, without covering, while continually skimming. After approx. 2 hours add vegetables and spices and leave to simmer. After another hour, strain the soup and set the stock aside.
Heat the butter, add the flour, and leave to foam without colouring. Brew approx. 500 ml of the prepared chicken stock and let it boil for 10 minutes. Finely puree the soup with the hand-held blender. Mix 50 ml of cream with a little lime juice and stir into the soup.
Mix 300 ml of the soup with 200 ml of heavy cream and the remaining lime juice, then season with salt. 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 max. 75 °C in a bain-marie or water bath.
Shake vigorously before serving.
Filled baked or steamed rice bags are suitable as an accompaniment
Place glass noodles in a chin pan and 2/3 fill with soup. Fill the final third with the lime foam from the iSi Whipper and sprinkle with lemon balm and lemon pepper. Place baked rice bags separately on a porcelain spoon and also decorate with lime foam.
CAUTION: Do not place the iSi Thermo Whip or iSi Thermo XPress Whip in the 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.