WILD GARLIC ESPUMA ON EGG SALAD
FOR 0.5L WHIPPER
INGREDIENTS
|
2 |
eggs |
| 60 g |
butter |
| 25 g | onions chopped |
| 10 g |
vinegar |
| 1 |
bay leaf |
| 30 g |
water |
| 100 g | cream |
| 130 g | water |
| 15 g |
wild garlic coarsely chopped |
| salt, pepper |
|
| 2 pcs. | boiled eggs |
| 10 g | onions chopped |
| salt, pepper |
Step 1: Beat 2 eggs in a bowl. Melt the butter in a pan. Add the onions, vinegar, bay leaf, water and bring to the boil. Pour the reduction through a sieve and add to the eggs.
Step 2: Bring the cream, water and wild garlic to the boil in a pan. Process briefly with a blender.
Step 3: Peel the eggs, cut into quarters, mix with the onions and put into a jar.
Preparation: Beat the eggs with the reduction – from step 1 – on a water bath with a whisk until fluffy. Now pour the wild garlic mixture – from step 2 – through a sieve and slowly fold into the butter egg mixture – from step 1. Season everything with salt and pepper. Strain the complete mixture through the Kisag Funnel & Sieve directly into the Kisag Whipper, insert the Kisag Whipper Charger and shake vigorously 8 times. Now pour onto the egg salad – step 3.
PREPARATION
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