Warm Onion and Red Bell Pepper Espuma in the iSi Gourmet Whip

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Ingredients for 1 x 2 pint [1 litre] iSi Gourmet Whip
  • 300 g QimiQ Sauce Base
  • 300 g Onion(s), finely diced
  • 40 g Butter
  • 4 g Cane sugar
  • 45 g Balsamic vinegar
  • 300 g Red bell pepper(s), pureed
  • Salt
  • Marjoram
  • Caraway seed powder
  • Pepper
Method
1.
Fry the onion and sugar in butter until soft. Douse with the vinegar and reduce.
2.
Add the pureed pepper and QimiQ Sauce Base, bring to a boil and reduce. Blend smooth, strain through a fine sieve and season to taste.
3.
Pour into a 1 litre Gourmet Whip bottle, screw in two chargers and shake well.
4.
Keep in a warm water bath and shake well before serving.