Recipe search|Sign in
Back

easy &quick

Tarragon Foam for Soups

QimiQ Benefits

  • Acid, heat and alcohol stable
  • Creamy indulgent taste with less fat
  • No additional binding neccessary

Minutes

15

Difficulty

easy

Tarragon Foam for Soups
Tarragon Foam for Soups

Ingredients

For 1 x 1 pint [0.5 litre]iSi Gourmet Whip

  • 300ml

    QimiQ Sauce Base

  • 50g

    Tarragon, finely chopped

  • 30ml

    Vinegar

  • Salt and pepper

  • 80ml

    White wine

  • 120g

    Egg yolk(s)

Preparation

  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.
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.