Curry Cream Sauce

1 g sugar
1 g salt
1 ml lemon juice
1 g white pepper
150 ml Chicken stock
1 × onion
10 ml oil
0.5 × apple
15 ml pineapple juice
300 ml creamy chicken sauce
1 g curry powder
0.5 × banana

Peel the onions, banana and the apple, and cut into 1 cm pieces. Heat the oil and first sauté the onions until translucent, then add the apple and banana pieces and sauté them together.

Stew with pineapple defatted poultry stock with the lid closed for approx. 10 minutes. Add the poultry cream sauce and bring to the boil. Season with curry powder (or curry paste).

Pour the mixture through a Funnel & Sieve directly into a 0.5 l Whipper. Screw on 1 Cream Charger and shake vigorously. Keep the Whipper warm at a constant temperature of max. 170 °f in a bain-marie or water bath.

Shake vigorously before serving.

Serving suggestion
Ideal for fish, meat or poultry in combination with rice, vegetables and/or fruits.

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