Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen.
Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
Acid stable and does not curdle
Emulsifies with oil
Full taste with less fat content
Smooth and creamy consistency in seconds
15
medium
Ingredients for 10 portions
For the white truffle foam
150
g
QimiQ Classic
100
g
Cream 36 % fat
30
g
White truffle oil
200
g
Mascarpone
2
g
Salt
1
g
White pepper,
freshly ground
30
g
Lemon juice
For the potato and leek soup
680
g
QimiQ Cream Base
325
g
Leek,
finely sliced
15
g
Olive oil
15
g
Garlic,
finely chopped
680
g
Chicken stock
15
g
White balsamic vinegar
125
g
White wine
550
g
Potatoes,
peeled
5
g
Salt
1.5
g
Black pepper
0.5
g
Ground nutmeg
8
g
Chives,
finely sliced
Method
1.
For the white truffle foam: mix all of the ingredients with a stick blender until smooth. Fill into an iSi bottle (strain if needed). Charge and chill vertically until required.
2.
For the soup: sauté the leeks with the olive oil. Add the garlic and sauté for a minute.
3.
Add the chicken stock, white balsamic vinegar, white wine, potatoes and spices and simmer until the vegetables are tender.
4.
Add the QimiQ Sauce Base and bring to a simmer. Remove from the heat.
5.
Puree the soup with a stick blender until smooth. Chill overnight.
6.
Serve in a chilled bowl topped with the truffle foam and fresh chives.