Mushroom fans get their money's worth here: an aromatic recipe for a fluffy mushroom espuma.
Clean the mushrooms, then halve them and cut them into thin slices. Cut the shallots into small cubes, sauté in vegetable oil in a casserole and deglaze with white wine.
Add the mushroom slices and stew for 5-8 minutes with the lid closed.
During this, cook the veal stock with heavy cream and crème fraîche and thicken with starch (alternatively, a rich veal velouté can be used).
Mix the mushrooms with the veal stock, briefly bring to the boil and puree. Season with salt and pepper.
Pass the mixture through an iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Keep the iSi Whipper warm at a constant temperature of max. 75 °C in a bain-marie or water bath. Shake vigorously before serving.
Goes with veal and chicken, refined with rocket, and also tagliatelle.