Olive oil espuma

• timp total: 1 hour

Ingrediente

1 pinch Salt and pepper from the mill

½ pcs. shallots

6 g agar-agar

30 ml Extra virgin olive oil

6 pcs. sprig(s) of thyme

500 ml Orange juice, pressed and passed

100 ml Native mild olive oil - no extra virgin

20 g Parmesan, planed

¼ tbsp Horseradish ground

20 g chives

¼ tbsp coarse grain mustard

8 g Glice (Texturgeber)

1 ½ pcs. garlic clove (s)

2 pcs. capers

1 pcs. organic lemon (s)

½ pcs. anchovy

1 g xanthan gum

1 pcs. sprig(s) of rosemary

12 pcs. Kohlrabi leaves, very thin

300 g beef tenderloin

Instrucțiuni

Olive oil espuma

Pour olive oil with chopped thyme, rosemary and garlic into a 0.5 L iSi Gourmet Whip. Attach Rapid Infusion Accessories to iSi Gourmet Whip according to instructions. Screw on 1 iSi Cream Capsule, shake iSi Gourmet Whip vigorously, and allow to rest for approx. 20 minutes. Then quickly deaerate the iSi Gourmet Whip by operating the lever. Unscrew the device head from the iSi stainless steel bottle and pour the flavored oil through the strainer insert into a Thermomix and heat to approx. 60 °C. Alternatively, temper the oil on the stove at low heat. Then stir in Glice until this is completely dissolved. Pour through iSi Funnel & Strainer into a 0.5 L iSi unit, screw on 1 iSi Cream Capsule, and shake vigorously 3-4 times. Portion the olive oil espuma at below 30 degrees.

Orange gel

Combine orange juice and agar agar, bring to a boil, and simmer for about 4 minutes, stirring constantly with a whisk. Once everything has cooled and is firm, finely puree the mixture with xanthan gum in a stand mixer. Then bottle it into a squeeze bottle.