Serving inspiration
Recipe · Foaming
BEURRE NOISETTE FOAM
A warm browned-butter foam for finishing savoury plates.
From the Culinary Guide · Samuel Widmer · page 4.
INGREDIENTS
- Chicken or vegetable stock100 g
- Beurre noisette (browned butter)100 g
- VEGG WHITE35 g
The VEGG WHITE touchContains dairy. The photograph shows serving suggestions from the guide.
MAKE IT HAPPEN
- Heat the stock.
- Add liquid browned butter and VEGG WHITE.
- Use a hand blender to create a stable foam. The best foaming temperature is 70–80°C.
- Rest for 1 minute before plating.