PUMPKIN FOAM SOUP
FOR 4 PEOPLE
INGREDIENTS
| 1 | clove of garlic |
| 1 |
small shallot |
| 15 g | clarified butter |
| 200 ml | vegetable stock |
| 180 g |
pumpkin purée |
| 100 ml | cream |
| wenig | salt and pepper |
| wenig | Tabasco |
| 10 g | icing sugar |
Finely chop the shallot and garlic and toast in clarified butter. Douse in vegetable stock, add the pumpkin purée and finely purée everything with a hand blender. Add the cream and spices to taste. Pass through the Kisag funnel and sieve directly into the Kisag whipper. Insert a charger and shake vigorously 8-10 times.
TIP: Keep the Kisag appliance warm in a Bain-Marie or water bath at a maximum of 75 °C. Shake vigorously again before serving.
PREPARATION
