- 1 egg white /45g
- 2 egg yolk /35g
- 250g unsalted butter
- 1 bunch of chive
- half a bunch of picked parsley
- salt to taste
chive hot butter foam
George Fisher
17th November 2013
chive hot butter foam
1.blend together the eggs until smooth
2. vacuum seal and waterbath 70 degree.C 30 min
3.vacuum...
Ingredients
Method
1.blend together the eggs until smooth
2. vacuum seal and waterbath 70 degree.C 30 min
3.vacuum seal butter and bath for same time
4. blanch parsley and chive for 20 seconds then ice bath
5. then squeeze moister out of the herbs in musllin cloth
6. after the 30 minutes add all ingredients and blend together
7 transfer to a 1L whipping siphon, and charge with to cartridges
8. to serve , warm siphon 60 degree.C bath
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