Langoustine Foam
A warm siphon foam made from a strong langoustine fond, cream, and pasteurized egg white, gently cooked in a bain-marie until firm and silky.
ā±ļø Prep: 10 minš³ Cook: 20 min
Nutritionper per 300 g portionāŗ
150
Calories
8g
Protein
3g
Carbs
11g
Fat
Ingredients
| 300 ml | Langoustine fond |
| 100 ml | Single cream |
| 150 ml | Egg white, pasteurized |
Instructions
- Mix all ingredients and pour into a siphon with a capacity of 1/2 litre.
- Run one cartridge through the mixture and heat in a bain-marie at 65Ā°C.
- The egg white will slowly cook and give the foam its firmness.
Serving suggestions: as a finish for a shellfish soup; as a finish for a soup amuse-bouche, e.g. pea soup with potato crisp; as part of an entremets course, e.g. with a poached egg and grilled langoustines.