Fine herb foam
This preparation method produces an ultra-light foam with the pure taste of raw green herbs.
Ingredients
| 0.5 | onion, chopped |
| 5 g | thyme |
| 15 g | butter |
| 150 ml | white wine |
| 400 ml | asparagus stock |
| 200 ml | milk |
| 200 ml | cream |
| 2 g | soy lecithin (or 10g egg yolk, or 15g pasteurized egg yolk) |
| 50 g | flat-leaf parsley |
| 50 g | chervil |
Instructions
- Gently fry the onion and the thyme in the butter in a saucepan and deglaze with white wine.
- Reduce entirely and add the asparagus stock.
- Reduce to half and add the milk and the cream.
- Bring to the point of boiling and add the soy lecithin. Whisk.
- Set the pan aside to cool (down to approx. 30ºC).
- Sieve and pour into a thermo blender.
- Add the parsley and chervil and mix at high speed for approximately 50 seconds.
- Pass through a conical sieve.
- Heat as much as you need for each dish to preserve the colour to the greatest extent possible.
Serving suggestions:
- As a component in an asparagus salad.
- To finish a composition with asparagus and poached white fish.