RED CABBAGE ESPUMA
FOR 2 PORTIONS
INGREDIENTS
| ½ tbsp. | butter |
| 1 | small onion (finely chopped) |
| 125 g |
dcooked red cabbage |
| ½ tbsp. |
white flour |
| 150 ml |
vegetable stock |
| 150 ml |
full cream |
| Salt, pepper |
Slowly sauté the red cabbage and onion in butter, dust with flour and deglaze with vegetable stock.
Let simmer for 30 minutes.
Add the cream and puree finely with a hand blender. Season with salt and pepper. Strain the mixture through the Kisag funnel & sieve into the Kisag whipper 0.5 L.
Close the whipper tightly, insert 1 Kisag whipper charger and shake vigorously 8 to 10 times.
PREPARATION
Dieses Rezept können Sie mit folgenden Produkten umsetzen:
