Saffron and Fennel Espuma with Prawns

Ingredients for 1 x 1 litre iSi Gourmet Whip

  • 500 ml QimiQ Sauce Base
  • 80 g Onions, finely sliced
  • 400 g Fennel, sliced
  • 80 g Floury potatoes
  • 80 g Butter
  • 125 ml White wine
  • 2 cl Pernod
  • 125 ml Chicken stock
  • 4 cl Noilly Prat/Vermouth dry
  • Lemon juice, from 1 lemon
  • Salt
  • Black pepper, freshly ground
  • Saffron
  • 1.5 kg Prawns
  • Salt
  • Black pepper, freshly grated
  • 80 ml Olive oil
  • 40 g Garlic, finely chopped


  1. Saute the onions, fennel and potatoes in butter.
  2. Deglaze with the white wine. Add the Pernod, Noilly Prat and chicken stock. Season to taste and cook until the vegetables are soft.
  3. Add the QimiQ Sauce Base and lemon juice. Blend until smooth and strain through a fine sieve.
  4. Pour into the 1 litre iSi Gourmet Whip, screw in one charger, shake well and serve.
  5. Keep in a hot water bath or allow to cool before storing in the refrigerator. Re-heat in the hot water bath before serving.
  6. Season the prawns with the salt and pepper. Fry the prawns and garlic in the hot olive oil and serve with the saffron and fennel espuma.

QimiQ Sauce Base advantages

  • Acid, heat and alcohol stable
  • Full taste with less fat content
  • Quick and easy preparation
  • Problem-free reheating possible