Tarragon Foam for Soups

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Ingredients for 1 x 0.5 litre iSi Gourmet Whip
  • 300 ml QimiQ Cream Base
  • 50 g Tarragon, finely chopped
  • 30 ml Vinegar
  • Salt and pepper
  • 80 ml White wine
  • 120 g Egg yolk(s)
Method
1.
Bring the tarragon, vinegar, salt, pepper and wine to the boil, reduce by half, strain and put to one side.
2.
Bring the QimiQ Sauce Base to the boil, cook for approx. 2 minutes and remove from the heat.
3.
Beat the egg yolks and reduction into the QimiQ Sauce Base and pour into a 0.5 litre iSi Gourmet bottle.
4.
Screw in one charger and shake well. Keep warm at 50° C (maximum) in a water bath for serving.
5.
Pipe onto soup, for example Lobster Bisque for serving.