MISO–CHAMPAGNE EMULSION

Name: Miso–Champagne Emulsion
Yield: Recipe batch
Ingredients: 50 g Champagne reduction; 50 g VEGG WHITE; 250 g Liquid butter; 50 g Heavy cream; 20 g Miso

A warm, smooth emulsion for savoury dishes.

TechniqueEmulsion

MakesRecipe batch

From the Culinary Guide · Samuel Widmer · page 2.

INGREDIENTS

Champagne reduction50 g
VEGG WHITE50 g
Liquid butter250 g
Heavy cream50 g
Miso20 g

The VEGG WHITE touchContains dairy. The photograph shows a serving suggestion, not additional measured ingredients.

MAKE IT HAPPEN

Reduce the reduction ingredients by half; strain. Weigh 50 g of the finished reduction.
Heat the reduction and add VEGG WHITE and cream.
Blend with a hand blender, slowly incorporating the liquid butter. Blend in the miso.
Season, transfer to an iSi siphon and charge with two cartridges, following the equipment instructions.
Keep warm until use.

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