Explore the versatility of CrèmeMax's premium cream dispensers, perfect for creating a range of dishes and drinks, from classic whipped cream to inventive N2O-infused cocktails and foams.
Chef Louisa Ellis, based in Nottingham, shares her delightful Shallot Foam recipe, crafted for events and dinner parties. Her creations reflect a passion for flavors and innovative pairings.
Enjoy this simple and delicious Shallot Foam recipe by Chef Louisa Ellis.
Follow her culinary journey on Instagram: Chef Louisa Ellis on Instagram
Shallot Foam recipe by Chef Louisa Ellis
Ingredients:
200g sliced shallots
6 crushed garlic cloves
50ml olive oil
1 tsp flaky sea salt
200ml white wine
500 ml cream
50g proespuma
Lovage oil & crispy onion to garnish
3 nitrous chargers
Method:
Sweat the shallots & garlic in a pan with the olive oil and a tsp of flaky sea salt until soft and sweet. This will take around 15-20 minutes on a low heat.
Turn the heat up onto full and add the white wine. Reduce the wine by half and then add the cream.
Remove the pan from the heat and carefully blend the mixture in a jug blender with the proespuma until smooth. Pour the mixture through a sieve to remove any unwanted lumps.
Fill the canister just over halfway with the shallot mix and charge with 2 x cream chargers.
Gently spray the mixture into a bowl and top with lovage oil & crispy onion
Enjoy!
Comments