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easy &quick

Saffron and Fennel Espuma with Prawns

QimiQ Benefits

  • Acid, heat and alcohol stable
  • Full taste with less fat content
  • Quick and simple preparation
  • Problem-free reheating possible

Minutes

15

Difficulty

easy

Saffron and Fennel Espuma with Prawns
Saffron and Fennel Espuma with Prawns

Ingredients

For 1 x 2 pint [1 litre] iSi Gourmet Whip

  • 500ml

    QimiQ Sauce Base

  • 80g

    Onion(s), finely sliced

  • 400g

    Fennel, sliced

  • 80g

    Floury potato(es)

  • 80g

    Butter

  • 125ml

    White wine

  • 2cl

    Pernod [Aniseed liqueur]

  • 125ml

    Chicken stock

  • 4cl

    Vermouth dry

  • Lemon juice, from 1 lemon

  • Salt

  • Black pepper, freshly ground

  • Saffron

  • 1500g

    Prawns

  • Salt

  • Black pepper, freshly grated

  • 80ml

    Olive oil

  • 40g

    Garlic, finely chopped

Preparation

  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.
  6. Season the prawns with the salt and pepper. Fry the prawns and garlic in the hot olive oil and serve with the saffron and fennel espuma.
Some doughy looking food

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