Polenta Mousse with Sliced Sirloin
A savoury iSi-siphon polenta and Parmesan mousse served warm alongside pan-seared, oven-finished sliced sirloin and stewed tomatoes.
⏱️ Prep: 15 min🍳 Cook: 30 min
Nutrition
per per 300 g portion480
Calories
35g
Protein
15g
Carbs
30g
Fat
Ingredients
| 450 ml | Milk |
| 40 g | Butter |
| 1 g | Salt |
| 1 g | Pepper |
| 30 ml | Olive oil |
| 40 g | Polenta |
| 10 g | Parmesan |
| — | Sirloin steak |
| — | Stewed tomatoes |
Instructions
- Bring the milk to the boil and stir in the polenta. Cook for 20-30 minutes over medium heat or in the oven, stirring regularly.
- Season with butter, olive oil, finely grated Parmesan, salt and pepper, then purée finely with a hand-held blender. The mixture should be liquid — loosen with a little milk or vegetable stock if needed.
- Pass through an iSi Funnel & Sieve directly into a 0.5L iSi Whipper. Screw on one iSi cream charger and shake vigorously. Keep the whipper warm at a constant max 75°C in a bain-marie or water bath; shake again before serving.
- Sear the sirloin hot on all sides, then cook in the oven at 150°C for 10-15 minutes until medium (core temperature 55-59°C).
- Slice the sirloin and serve with the hot polenta mousse and stewed tomatoes.