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QimiQ
Benefits
Acid, heat and alcohol stable
Can replace cream partially or completely
Quick and simple preparation
15
easy
Ingredients for 10 portions
For the mushroom espuma
400
g
QimiQ Classic
250
g
Mushrooms
120
g
Onion(s),
finely sliced
10
g
Garlic
20
ml
Olive oil
20
g
Butter
4
cl
Madeira wine
4
cl
Brandy
200
ml
White wine
200
ml
Vegetable stock
Salt and pepper
Thyme
Nutmeg,
ground
For the vegetables
10
Filo pastry
400
g
Broccoli, cooked
300
g
Carrot(s),
peeled, cooked, finely diced
200
g
Peas, cooked
200
g
Celery,
peeled, cooked, finely diced
300
g
Mushrooms
50
g
Butter
Olive oil
Method
1.
For the mushroom espuma: roast the mushrooms with the finely sliced onions and garlic in olive oil and butter. Douse with the Madeira wine, brandy and white wine and reduce.
2.
Add the vegetable stock, season to taste and bring to a boil for approx. 10 minutes.
3.
Whisk the unchilled QimiQ Classic smooth and add to the mixture. Bring to the boil and season to taste. Blend smooth using an immersion blender and strain through a sieve.
4.
Fill the cream into an iSi Gourmet Whip bottle. Screw in one charger and shake well. Keep warm in a water bath.
5.
For the vegetables: toss the cooked vegetables in butter.
6.
Place the filo pastry into hot oil and form into shells. Remove from the oil and allow to drip off the remaining oil.
7.
Fill the filo pastry shells with the mushroom espuma and garnish with the vegetables.