A inspiration to use siphon and proespuma to create great dishes, like below
Avocado, cheddar cheese, lobster, sweet corn, or more duck liver foam, broccoli cream whatever you like to make it in foam taste texture lighter but highlight your dishes.
Stir the agar agar into the cold vegetable stock and bring to a boil. Finely blend all ingredients with a hand blender or stand mixer.
Pour the entire mixture through iSi Funnel & Sieve into a iSi Gourmet Whipper. Screw on iSi Professional Charger and shake vigorously 14 times.
Refrigerate for several hours and shake vigorously again before use.
Pairing Tip:
The dip pairs beautifully with all vegetables.
Nacho Cheese Espuma
Ingredients:
200ml Chicken Stock
150g Grated Cheddar Cheese
50g Flour
25g Butter
2g Turmeric Powder (Turmeric)
Salt
Preparation:
Melt butter in a saucepan, add flour and sweat until light. Add liquid ingredients and spices and bring to a slow boil. Fold in the cheddar and simmer over low heat for one minute.
Then puree the liquid to a fine homogeneous mass.
Pour the entire mixture through iSi Funnel & Sieve into iSi Gourmet Whip with Heat Protector, screw on an iSi Professional Charger and shake vigorously 18-20 times.
Pairing Tip:
Enjoy your warm cheddar espuma on nachos or your pasta.
iSi Tip:
If you like it a little spicier, you can add a pinch of cayenne pepper or chipotle chili before blending.
Mix the corn with the brine water, the water and the salt and blend well. Strain and blend with Proespuma for a minute. Fill the siphon gun and charge with two gas canisters and set for an hour before use.