Clear Canapé – Asparagus, Miso Foam, Malt Crumble
An elegant asparagus canapé finished with a savoury miso oil foam and a crunchy malt crumble.
⏱️ Prep: 30 min🍳 Cook: 20 min
Nutrition
per per 300 g portion60
Calories
1g
Protein
3g
Carbs
5g
Fat
Ingredients
| 10 pcs | asparagus spears, thin |
| 2 l | water |
| 80 g | Kosher salt |
| 10 pcs | edible film discs, ultra thin |
| 10 pcs | rosemary flowers |
| 100 g | olive oil |
| 100 g | mild miso paste |
| 7 g | glycerin flakes |
| to taste | salt |
| 20 g | barley malt powder |
| 10 g | salted butter |
| 10 g | Grana Padano cheese |
| 4 g | poppy seeds |
Instructions
Miso Oil
- Whisk together the olive oil and miso paste and leave for 48 hours in the refrigerator to infuse the oil with miso aromas.
- Strain through a chinois, pouring in all the oil and miso paste, and leave to sit until all the oil has dripped out.
Miso Oil Foam
- Heat the miso oil from the previous step together with the glycerin flakes (8 g for every 100 g of oil) at low temperature until it reaches 60°C (140°F).
- Stir until the glycerin flakes dissolve.
- Season with salt — keep in mind the volume will expand 3-4 times after foaming, so add some extra salt.
- Pour the mixture into an ISI Whip with a straight nozzle, screw on 1 cream charger (2 if using a 1 L ISI Whip) and shake vigorously after each one.
- Reserve at room temperature.
The source cuts off before the asparagus-blanching and malt-crumble assembly steps were recorded.