Recipe search|Sign in
Back

easy &quick

Saffron and Fennel Espuma

QimiQ Benefits

  • Acid, heat and alcohol stable
  • Full taste with less fat content
  • Quick and easy preparation
  • Problem-free reheating possible

Minutes

15

Difficulty

easy

Saffron and Fennel Espuma
Saffron and Fennel Espuma

Ingredients

For 1 x 1 litre iSi Gourmet Whip

  • 500ml

    QimiQ Cream Base

  • 80g

    Onion(s), finely sliced

  • 400g

    Fennel, sliced

  • 80g

    Floury potato(es)

  • 80g

    Butter

  • 125ml

    White wine

  • 2cl

    Pernod [Aniseed liqueur]

  • 4cl

    Noilly Prat/Vermouth dry

  • 125ml

    Chicken stock

  • Lemon juice, from 1 lemon

  • Salt

  • Black pepper, freshly ground

  • Saffron

Preparation

  1. Saute the onions, fennel and potatoes in butter.
  2. Deglaze with the white wine. Add the Pernod, Noilly Prat and chicken stock. Season to taste and cook until the vegetables are soft.
  3. Add the QimiQ Sauce Base and lemon juice. Blend until smooth and strain through a fine sieve.
  4. Pour into the 1 litre iSi Gourmet Whip, screw in one charger, shake well and serve.
  5. Keep in a hot water bath or allow to cool before storing in the refrigerator.´Re-heat in the hot water bath before serving.
Some doughy looking food

Fancy more recipes?

Subscribe to our newsletter with the latest recipes, techniques and much more.

Every new registration takes part in the competition for a QimiQ cookbook.