Carrot cumin espuma in the iSi Gourmet Whip

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Recipe Image
Ingredients for 1 x 0.5 litre iSi Gourmet Whip
  • 250 g QimiQ Whip Pastry Cream
  • 150 g Carrot puree
  • 70 ml Chicken stock
  • 2 cl Noilly Prat/Vermouth dry
  • 1 small pinch(es) Cumin
  • 1 small pinch(es) Piment d’Espelette
  • 25 g Lobster butter, melted
Method
1.

Using an immersion blender, mix all the ingredients together until smooth.

2.

Pour into a 0.5 litre iSi Gourmet Whip through the iSi funnel & sieve. Screw a charger and shake 3 or 4 times.

3.

Pipe onto plates or into glasses.