Tarragon Foam for Soups

  • Print
Recipe Image
Ingredients for 1 x 1 pint [0.5 litre]iSi Gourmet Whip
  • 300 ml QimiQ Sauce 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 a boil, reduce by half, strain and put to one side.
2.
Bring the QimiQ Sauce Base to a 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 120° F (maximum) in a water bath for serving.
5.
Pipe onto soup, for example Lobster Bisque for serving.