Veal Cream Sauce – Espuma Version

Have fun preparing this mushroom dish!

Butter flakes melt and sauté the mushroom cubes until light brown. Extinguish with degreased veal stock, add whipping cream and let it bubble up. Stir the flour with the white wine and add to the boiling liquid with a whisk. Lightly simmer for a few minutes and season with the spices and juice of one lemon. Strain the sauce through a fine sieve or possibly use a hand mixer and then strain. Fill the sauce into a 1 liter iSi Gourmet Whip and screw on 2 cream capsules. Keep the filled iSi Gourmet Whip without the capsule holder warm in the bain marie at max. 75 °C. For preparation in the 0, 5 liter iSi Gourmet Whip, halve ingredients and use 1 cream capsule.

Use with any type of veal combined with mushrooms iSi recipes:

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