Parsley Foam
A bright green parsley and onion foam enriched with chicken stock and cream.
ā±ļø Prep: 15 minš³ Cook: 10 min
Nutritionper per 300 g portionāŗ
90
Calories
1g
Protein
3g
Carbs
8g
Fat
Ingredients
| 100 g | parsley | |
| 25 g | chopped onions | |
| 100 ml | chicken stock | |
| 1 dash | pepper | |
| 1 tbsp | 15 ml | butter |
| 150 ml | heavy cream | |
| to taste | salt |
Instructions
- Heat the butter over medium-low heat and fry the onion in it.
- Once fragrant, add the parsley, combine quickly, and remove from heat; let cool slightly.
- Pour the chicken stock, heavy cream, parsley-onion mixture, salt, and pepper into a food processor and purƩe thoroughly until no lumps remain.
- Strain the purƩe once and pour it into a whipped cream dispenser.
- Add one nitrogen charger and shake well.