Saffron and Fennel Espuma

Side Dishes
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Ingredients for 1 x 2 pint [1 litre] iSi Gourmet Whip
  • 500 ml QimiQ Sauce Base
  • 80 g Onion(s), finely sliced
  • 400 g Fennel, sliced
  • 80 g Floury potato(es)
  • 80 g Butter
  • 125 ml White wine
  • 2 cl Pernod [Aniseed liqueur]
  • 4 cl Vermouth dry
  • 125 ml Chicken stock
  • Lemon juice, from 1 lemon
  • Salt
  • Black pepper, freshly ground
  • Saffron
Method
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 liter 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.