Warm Celery – Potato Espuma

Ingredients for a 1 US Pint Whipper:

150 g / 5.3 oz. potatoes (powdery)
150 g / 5.3 oz. celery, peeled
200 ml / 6.8 fl. oz. vegetable stock
1 tbsp. olive oil
salt
nutmeg

Preparation:
Peel the potatoes and boil them with the celery in salt water until done and pass through a sieve (do not puree with a mixer!). Mix with vegetable stock and season to taste. Pass through the iSi Funnel + Sieve directly into the 1 US Pint Whipper.
Screw on one N20 Cream Charger and shake vigorously. Keep hot in the Whipper, in a bain-marie or in a water bath.

Tip:
Serve as a starter with fresh herbs.

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