Curry Cream Sauce – Espuma Version


Rating: 3.42 / 5.00 (12 Votes)


Total time: 45 min

Servings: 1.0 (servings)

Ingredients:












Instructions:

Peel the onions, banana and apple and cut into 1 cm pieces. Heat the oil and first sauté the onions until light, then add the apple and banana slices and sauté. Add the pineapple juice and the degreased chicken stock and steam for about 10 minutes with the lid closed. Add the poultry cream sauce and bring to a boil. Strain the sauce through a fine sieve and season to taste. Fill the sauce into a 1 liter iSi Gourmet Whip and screw on 2 iSi cream capsules.

Keep the filled iSi Gourmet Whip without the capsule holder warm in the bain marie at max. 75 °C.

For the 0, 5 liter iSi Gourmet Whip, halve ingredients and use max. 1 cream capsules.

Use with fish, poultry or meat combined with long grain rice, vegetables and/or fruits iSi Recipes: http://www Espumas. At

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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