Saffron Foam

For preparation with the stainless steel Star Tip

Saffron Foam

Our saffron foam goes particularly well with fish and seafood.

  • 200 ml heavy cream
  • 1 g sugar
  • 1 g salt
  • 1 g pepper
  • 50 ml white wine
  • 150 ml vegetable stock
  • 25 ml noilly Prat vermouth
  • 1 g ground saffron


Bring white wine, vegetable stock and Noilly Prat to the boil and season with salt, pepper and sugar. Add the heavy cream and saffron and pour through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously.

Serving Suggestion

Nap the roasted scampi and saffron foam and garnish with the dill sprig.


The recipe is prepared using an iSi stainless steel Star Tip.

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