Recipes CHEF-SACHE Alps - herbacuisine

herbacuisine.de

Recipes CHEF-SACHE Alps - herbacuisine

Chef-Sache Alps

Zurich, Switzerland

Herbafood Ingredients GmbH

Phöbener Chaussee 12 • 14542 Werder (Havel) • Germany

Phone: +49 3327 785-285 • Fax: +49 3327 785-286

info@herbacuisine.de • www.herbacuisine.de


Gazpacho, Smoked Almond

Crème Fraîche Espuma

(serves approx. 10)

Green gazpacho

300 g cucumber (Boiron ® )

60 g BASIC textur

25 g olive oil

10 g white Balsamic vinegar

7 g Herbasweet

3 g lemon oil

3 g salt

1 g pepper

1 g chili

Red gazpacho

200 g bell peppers puree (Boiron ® )

125 g tomato Pelati

30 g roasted onions

25 g BASIC textur

20 g olive oil

15 g Herbasweet

8 g white Balsamic vinegar

5 g salt

4 g roasted garlic

1 g chili

Preparation of green and red

gazpacho:

Stir all ingredients together, mix well

and pass through a sieve.

Smoked almond Crème Fraiche

espuma

200 g Crème Fraîche

100 g BASIC textur

90 g cream

80 g vegetable stock

25 g lime juice

15 g smoked almonds

3 g salt

1 g pepper

1. Lightly ground smoked almonds in

a mortar, roast and deglaze with

broth.

2. Fill up with cream and let simmer.

3. Add all other ingredients, mix,

pass through a sieve, fill in a 0.5

Liter iSi Gourmet WhipPLUS,

aerate with one iSi cream capsule,

shake well and let chill.


Warm

Potato Espuma

(serves approx. 20)

Warm potato espuma

150 g boiled potatoes

125 g potato water

75 g BASIC textur

50 g cream

15 g butter

6 g salt

1 g nutmeg

1. Bring all ingredients to a short boil.

2. Carefully puree shortly, pass

through a sieve, fill in a 0.5 Liter

iSi Gourmet WhipPLUS, aerate

with one iSi cream capsule and

shake well.

3. Keep warm at 70°C.


Yoghurt foam with

Wild Strawberry Espuma

(serves approx. 15)

Yoghurt foam

125 g yoghurt (1.5%)

80 g Herbasweet

50 g BASIC textur

20 g cream

12 g lemon juice

3 g vanilla pulp

Preparation of yoghurt foam and

wild strawberry espuma

Put all ingredients in a measuring cup,

mix well, pass through a sieve, fill in a

0.5 Liter iSi Gourmet WhipPLUS, aerate

with one iSi cream capsule, shake

well and let chill.

Wild strawberry espuma

250 g wild strawberries (Boiron ® )

140 g BASIC textur

70 g Herbasweet

40 g cream

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