Smoked Garlic Foam
A rich foam made with unpasteurized crème crue, chicken stock infused with smoked garlic and shallots, finished with curry oil and lemon juice.
âąď¸ Prep: 20 minđł Cook: 120 min
Nutritionper per 300 g portionâş
220
Calories
6g
Protein
5g
Carbs
19g
Fat
Ingredients
| 1 litre | Chicken stock |
| 3 pcs | Shallots |
| 5 pcs | Smoked garlic cloves |
| 300 g | Cream |
| 250 ml | Crème crue |
| â | Curry oil |
| â | Salt |
| â | Lemon juice |
Instructions
- Finely chop the shallots and gently fry until soft and translucent.
- Add the garlic.
- Deglaze with the chicken stock and infuse for two hours.
- Strain the stock.
- Mix with the cream and crème crue.
- Season to taste with salt, curry oil, and lemon juice.
- Foam with a hand-held blender.
Serving suggestions: with frog legs, veal marrow, mushrooms, and garlic; or with oxtail, celeriac, and green herbs.