Ingredients for 10 portions

For the potato mayonnaise salad

• 500 g QimiQ Classic, unchilled
• 160 g Red onions, 1 piece, finely sliced
• Vegetable oil, to fry
• 120 ml Vegetable stock
• 2 kg Potatoes, peeled, cooked , sliced
• 250 ml Sunflower oil
• 160 ml White balsamic vinegar
• 30 g Tarragon mustard, 1 tbsp
• 1 pcs Lemon, juice only
• 200 g Pickled gherkins, finely sliced
• 2 small bunch Parsley, finely chopped
• Salt and pepper

For the baked chicken

• 5 pcs Chicken breast fillets à 150 g each
• 5 pcs Chicken legs 150 g each
• Salt and pepper
• 300 g Flour
• 4 pcs Eggs
• 400 g Bread crumbs
• Vegetable oil, to fry

Preparation

1. For the potato mayonnaise salad: pan fry the onions in hot oil and add the vegetable stock. Pour over the potatoes.
2. Whisk the unchilled QimiQ Classic smooth. Slowly whisk in the oil. Add the remaining ingredients and mix well. Season to taste with salt and pepper.
3. For the baked chicken: skin the chicken breasts and chicken legs and season with salt and pepper. Bread with the flour, eggs and bread crumbs and fry in hot oil.
4. Serve the baked chicken with the potato mayonnaise salad.

QimiQ Classic advantages

• Creamy indulgent taste with less fat
• Quick and easy preparation
• Salad tastes light and digestible

Ingredients for 10 portions

For the parfait

• 300 g QimiQ Whip, chilled
• 150 g Eggs, 3 pcs
• 60 g Egg yolks, 2 pcs
• 180 g Sugar
• 250 g Plums, stoned , pureed
• 2 small pinches Cinnamon

For the tartlets

• 250 g QimiQ Whip, chilled
• 100 ml Milk
• 60 g Sugar
• 100 g Butter
• 100 g Mascarpone
• 100 g Marzipan
• 150 g Eggs, 3 pcs
• 10 pcs Shortcrust pastry shells

For the plum compote

• 400 g Plums, stoned , halved
• 100 g Sugar
• Cinnamon

Preparation

1. For the parfait: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl). Add the remaining ingredients and continue to whip until the required volume has been achieved. Fill into moulds and deep freeze.
2. For the tartlets: mix the QimiQ Whip, milk, sugar, butter, mascarpone and marzipan together and bring to the boil. Add the eggs and whisk until emulsified. Allow to cool lightly and fill into the pastry shells. Allow the remaining mixture to chill for at least 4 hours.
3. For the plum compote: place the plum halves onto a baking sheet, sprinkle with the sugar and cook in the oven at 170 °C for approx. 15 minutes until soft. Allow to cool.
4. Whip the remaining marzipan mixture until the required volume has been achieved. Place some of the plum compote onto the pastry shells and pipe the whipped marzipan mixture on top. Allow to chill well.
5. Decorate the pastry shells as required and serve with the remaining plum compote and parfait.

QimiQ Whip advantages

• 1 kg QimiQ Whip can replace up to 3 litres of fresh cream
• Creamy indulgent taste with less fat
• Enhances the natural taste of added ingredients

Ingredients for 10 portions

For the red cabbage with orange

• 100 g Onions, finely chopped
• Vegetable oil, to fry
• 1 kg Red cabbage, julienne
• 500 ml Orange juice
• 400 ml Red wine
• 100 g Cranberry jam
• Cinnamon
• Caraway seeds
• Sugar
• Salt and pepper

For the quark crepes

• 250 g QimiQ Sauce Base
• 10 pcs Pancakes
• 250 g Quark 20% fat
• 100 g Alpine cheese 45% fat , grated
• 50 g Eggs, 1 piece
• Nutmeg, ground
• Salt and pepper
• 50 g Nuts, grated

For the duck breast

• 2 kg Duck breast
• Salt and pepper
• Vegetable oil, to fry
• Rosemary

Preparation

1. For the red cabbage with orange: sauté the onions in hot oil and add the red cabbage. Add the orange juice, red wine, jam and spices and cook covered until soft.
2. For the quark crepes: mix the QimiQ Sauce Base with the remaining ingredients until smooth. Cut circles out of the pancakes and layer with the quark filling into timbal moulds.
3. Bake in a preheated oven at 150 °C for approx. 40 minutes.
4. Season the duck breast with salt and pepper and slowly roast skin side down until rosy.
5. Remove from the pan, allow to rest for a few minutes and cut into slices. Serve with the red cabbage with orange and the quark crepes.

QimiQ Sauce Base advantages

• Creamy indulgent taste with less fat
• Quick and easy preparation

Ingerdietns for 10 portions

• 10 pcs Arctic char fillet, à 180g

For the beetroot coulis

• 250 g QimiQ Sauce Base
• 200 g Beetroots, cooked
• Salt and pepper
• 1 pcs Garlic clove
• 1 small pinch Caraway seeds, ground

For the coriander mayonnaise

• 250 g QimiQ Classic, unchilled
• 120 ml Sunflower oil
• 16 g Tarragon mustard, 1 tsp
• Salt and pepper
• 20 g Coriander, chopped
• 1/2 pcs Orange, juice, and finely grated zest
• 1 dash of Vinegar

For the orange fennel vegetables

• 800 g Fennel, 4 pcs
• 800 g Oranges, 4 pcs, cut into fillets
• Olive oil, to fry

Preparation

1. For the beetroot coulis: place the beetroot into a mixing beaker with the remaining ingredients and blend smooth using an immersion blender. Season to taste with salt and pepper.
2. For the orange fennel vegetables: thinly slice the fennel and lightly sauté in hot olive oil. Season with the spices to taste and add the orange fillets.
3. For the coriander mayonnaise: whisk the unchilled QimiQ Classic smooth. Slowly whisk in the sunflower oil. Add the remaining ingredients and mix well. Season to taste with salt and pepper.
4. Roast the arctic char fillets skin side down until golden brown and serve with the orange fennel vegetables, beetroot coulis and coriander mayonnaise.

QimiQ Classic advantages

• Creamy indulgent taste with less fat
• Emulsifies with oil

QimiQ Sauce Base advantages

• Longer presentation times without loss of quality
• Quick and easy preparation

Celeriac Ravioli with Gin Espuma

Ingredients for 10 portions

For the celery puree

• 250 g QimiQ Sauce Base
• 500 g Celeriac, peeled, diced
• 125 ml White wine
• 1/2 pcs Lemon, juice only
• 100 g Butter
• Salt and pepper

For the pasta dough

• 500 g Flour
• 200 g Eggs, 4 pcs
• 2 tbsp Olive oil
• Salt

For the gin espuma

• 200 g QimiQ Sauce Base
• 100 g Mascarpone
• 100 ml Gin
• Salt and pepper

Preparation

1. For the celery puree: sauté the celeriac cubes in the butter. Douse with the white wine and allow to cook slowly. Season to taste with lemon juice, salt and pepper and add the QimiQ Sauce Base. Blend smooth using an immersion blender.
2. For the noodle dough: knead all of the ingredients together to a smooth dough and allow to rest for one hour chilled. Roll the noodle dough into thin strips and spread with some of the celeriac puree. Fold the dough over and cut out raviolis.
3. For the gin espuma: mix 200 g of the celeriac puree together with the QimiQ Sauce Base and mascarpone and season to taste with salt and pepper. Heat the mixture and pour into an iSi Gourmet Whip bottle. Screw in one charger and shake well.
4. Allow the ravioli to simmer in salted water for approx. 5 minutes. Remove from the water and toss in butter. Garnish the ravioli with black nuts and serve with the gin espuma.

QimiQ Sauce Base advantages

• Smooth and creamy consistency in seconds
• Longer presentation times without loss of quality
• Creamy indulgent taste with less fat

Ingredients for 10 portions

• 1 packet Puff pastry
• 50 g Eggs, 1 piece

For the veal liver mousse

• 125 g QimiQ Classic, unchilled
• 250 g QimiQ Whip, chilled
• 500 g Veal liver
• 100 g Shallots
• 150 g Butter
• 80 ml Port
• 40 ml Cognac
• 125 ml Whipping cream 36% fat
• Salt and pepper

For the calvados apples

500 g Apples, peeled, diced
80 g Butter
80 g Sugar
Vanilla sugar
125 ml Calvados
Black pepper

Preparation

1. For the veal liver mousse: trim the veal liver and sauté in butter with the shallots. Douse with the port and cognac and reduce. Allow to cool.
2. Add the QimiQ Classic and blend smooth using an immersion blender. Season to taste with salt and pepper.
3. Lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially on bottom and sides of bowl). Add the cream and the veal liver mixture and continue to whip until the required volume has been achieved.
4. Cut the puff pastry into 10 equal sized strips and wrap around greased moulds. Brush with the egg and sprinkle with the salt. Bake in a preheated oven at 180 °C for approx. 13 minutes.
5. Allow the puff pastry rolls to cool and fill with the veal liver mousse.
6. For the calvados apples: sauté the apple cubes in butter. Add the sugar and caramelize. Douse with the calvados and season with the black pepper.
7. Serve the veal liver puff pastry rolls with the calvados apples.

QimiQ Classic advantages

• Creamy indulgent taste with less fat
• Quick and easy preparation

QimiQ Whip advantages

• 1 kg QimiQ Whip can replace up to 3 litres of fresh cream
• Longer presentation times without loss of quality

Ingredients for 10 portions

For the baked apple puree

• 500 g Apples, seeded, quartered
• 100 g Sugar
• 80 g Butter, cut into pieces
• 80 g Hazelnuts
• Cinnamon
• 60 g Raisins
• 1/2 pcs Lemon, juice only
• 4 cl Rum

For the baked apple mousse

• 300 g QimiQ Whip, chilled
• 80 ml Milk

For the baked apple espuma

• 200 g QimiQ Classic, unchilled
• 4 cl Calvados
• 60 g Sugar
• 120 g Mascarpone
• 80 ml Milk

For the baked apple rolls

• 250 g QimiQ Sauce Base
• 200 g Cream cheese
• 500 g Apples, peeled, grated
• 40 g Raisins
• 100 g Eggs, 2 pcs
• 50 g Sugar
• 120 g Hazelnuts, grated
• 100 g White bread crumbs
• Lemons, juice only
• Cinnamon
• Cloves, ground
• 2 cl Rum
• 270 g Fresh strudel pastry , 1 package
• Eggs, to brush
• Vegetable oil, to fry

Preparation

1. For the baked apple puree: place the apples with the remaining ingredients into a baking dish and mix well. Cover with aluminium foil and bake in a preheated oven at 160 °C for approx. 30 minutes until soft. Puree the apple mixture smooth and allow to cool.
2. For the baked apple mousse: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl). Add the milk and half of the cold baked apple puree and continue to whip until the required volume has been achieved. Allow to chill for at least 4 hours.
3. For the baked apple espuma: mix the unchilled QimiQ Classic with the remaining baked apple puree and the remaining ingredients until smooth using an immersion blender. Pour into an iSi Gourmet Whip bottle, screw in one charger and shake well. Allow to chill for at least 2 hours.
4. For the baked apple rolls: mix the QimiQ Sauce Base with the remaining ingredients and season to taste with the spices. Cut equal sized squares (approx. 7 x 7 cm) out of the strudel pastry and pipe the filling onto the edge of each square. Fold the squares into a strudel and brush with the egg. Fry in the hot oil until golden brown.
5. Serve the baked apple rolls with the baked apple mousse and the baked apple espuma.

QimiQ Classic advantages

• Quick and easy preparation
• Longer presentation times

QimiQ Whip advantages

• 1 kg QimiQ Whip can replace up to 3 litres of fresh cream
• Creamy indulgent taste with less fat

QimiQ Sauce Base advantages

• Pastry remains crispy for longer

Ingredients for 10 portions

• 1.6 kg Saddle of lamb
• Salt and pepper

For the coating

• 250 g QimiQ Sauce Base
• 120 g Parmesan, grated
• 40 g Panko Japanese bread crumbs
• 4 Egg yolks
• 40 g Dijon mustard, coarse
• 40 g Herb paste
• 20 White toasting bread, without crust
• 250 g Streaky bacon, thinly sliced
• Vegetable oil, to fry

For the polenta

• 750 g QimiQ Sauce Base
• 750 ml Milk
• 400 g Polenta
• 150 g Butter
• Salt and pepper
• Nutmeg, ground
• 180 g Parmesan, grated
• 5 Eggs
• Vegetable oil

Preparation

1. Preheat the oven to 170 °C (air circulation).
2. For the polenta: bring the milk to the boil with the QimiQ Sauce Base, salt, pepper, nutmeg and butter. Stir in the polenta and allow to simmer for approx. 5 minutes. Allow to chill.
3. Stir in the eggs and Parmesan and spread onto a greased baking sheet. Bake in the preheated oven for approx. 10 minutes.
4. For the coating: mix the QimiQ Sauce Base with the remaining ingredients together well (except the toasting bread and bacon).
5. Season the saddle of lamb and pan fry gently on both sides. Allow to chill.
6. Flatten the toasting bread.
7. Place the bacon slices onto pieces of silver foil. Place the toasting bread onto the bacon and spread the herb cream onto the bread. Place the saddle of lamb on top, and roll in the silver foil.
8. Cook the saddle of lamb at 180 °C until a core temperature of 56 °C has been reached.
9. Remove from the silver foil and allow to rest.
10. Cut the polenta into slices and pan fry on both sides.
11. Slice the saddle of lamb and serve with the polenta slices and vegetables if required.

QimiQ Sauce Base advantages

• Creamy indulgent taste with less fat
• Enhances the natural taste of added ingredients
• Quick and easy preparation

Ingredients for 10 portions

For the soup

• 750 g QimiQ Sauce Base
• 60 g Vegetable oil
• 80 g Butter
• 500 g Red cabbage, roughly chopped
• 150 g Apples, peeled, diced
• 150 g Celeriac, diced
• 100 g Onions, diced
• 25 g Granulated sugar
• 250 ml Red wine
• 1200 ml Vegetable stock
• Salt
• Black pepper, freshly ground
• 1 small pinch Ginger powder
• 2 small pinches Cloves, ground
• 2 small pinches Cinnamon, ground
• 1 tsp Marjoram
• 1/2 pcs Orange, finely grated zest

For the quark dumplings

• 250 g QimiQ Sauce Base
• 400 g Quark 20% fat
• 180 g White bread crumbs
• 100 g Eggs, 2 pcs
• 60 g Egg yolks, 2 pcs
• Salt
• Orange zest, from 1/2 orange

Preparation

1. For the soup: heat the oil with the butter in a saucepan. Add the red cabbage, celeriac and onions and sauté. Add the granulated sugar and caramelize. Douse with the red wine and allow to simmer covered for approx. 20 minutes.
2. Add the QimiQ Sauce Base, vegetable stock and spices, blend and season to taste.
3. For the quark dumplings: whisk the QimiQ Sauce Base with the quark until smooth. Add the remaining ingredients and mix well. Season to taste.
4. Allow the mixture to rest for approx. 20 minutes. Form dumplings and allow to draw in hot salted water.
5. Serve with the soup.

QimiQ Sauce Base advantages

• Acid and alcohol stable
• Full taste with less fat content
• Light and fluffy consistency

Ingredients for 10 servings

For the port cream

• 250 g QimiQ Classic, unchilled
• 200 ml Olive oil
• 200 g Red onions, 2 pcs, finely diced
• 20 g Sugar, 2 tbsp
• Rosemary, optional
• 250 ml Port
• 50 g Dijon mustard
• 20 ml White balsamic vinegar
• 20 ml Lemon juice
• Salt and pepper

For the pralines

• 250 g QimiQ Classic, unchilled
• 600 g Feta cheese
• 200 g Soft goats’ cheese
• 1 pcs Garlic clove
• 50 g Poppy seeds, ground
• Lemon juice
• Salt and pepper
• Poppy seeds, to coat
• For the shortcrust pastries
• 270 g Puff pastry, 1 package
• Eggs, to brush

Preparation

1. For the port cream: sauté the onions in half of the olive oil. Add the sugar and allow to caramelize. Add the rosemary and douse with the port. Reduce to half and remove from the heat.
2. Whisk the unchilled QimiQ Classic smooth and slowly whisk in the remaining olive oil. Add the onion mixture and the remaining ingredients and mix well. Allow to cool.
3. For the pralines: whisk the unchilled QimiQ Classic smooth. Add the feta cheese, soft goat cheese and poppy seeds and mix well. Season to taste.
4. Form the mixture into equal sized balls and coat with the poppy seeds. Allow to chill well.
5. For the puff pastries: cut the puff pastry into 10 equal sized strips (approx. 10 x 4 cm) and brush with the egg. Bake in a preheated oven at 180 °C for approx. 10 minutes.
6. Serve the goat cream cheese and poppy seed pralines with the port cream and puff pastries.

QimiQ Classic Advantages

• Creamy indulgent taste with less fat
• Enhances the natural taste of added ingredients
• Quick and easy preparation

Ingredients for 4 portions

For the herb butter

• 125 g QimiQ Classic, unchilled
• 250 g Butter, melted
• 1 bunch Chives, finely chopped
• 1 bunch Parsley, finely chopped
• Salt and pepper

For the pork medallions

• 8 pcs Pork medallions 80 g each
• Salt and pepper
• Vegetable oil

For the peppercorn sauce

• 250 g QimiQ Sauce Base
• 40 g Onions, 1/2 piece, finely sliced
• 25 g Butter
• 1 tsp Tomato paste
• 125 ml Red wine
• 60 ml Vegetable stock, or water
• Mixed peppercorns
• Salt and pepper

Preparation

1. Preheat the oven to 180 °C (conventional oven).
2. For the herb butter: mix the unchilled QimiQ Classic with the melted butter until smooth using an immersion blender. Fold in the herbs and season to taste with salt and pepper.
3. Using a dessert spoon to shape, individually portion the mixture onto a plate. Deep freeze.
4. For the pork medallions: season the pork medallions and fry on both sides in hot oil. Remove from the pan and finish the cooking process in the preheated oven at 180 °C for approx. 7 minutes.
5. For the peppercorn sauce: sauté the onion in the butter and add the tomato paste. Douse with the red wine and simmer gently until reduced.
6. Add the QimiQ Sauce Base and stock (or water). Season to taste and add the peppercorns.
7. Serve the pork medallions with the peppercorn sauce and herb butter.

QimiQ Classic advantages

• Deep freeze stable
• Creamy indulgent taste with less fat

QimiQ Sauce Base advantages

• Smooth and creamy consistency in seconds
• Problem-free reheating possible

Ingredients for 10 portions

• 1 kg Roastbeef, finely sliced
• For the remoulade dip sauce
• 500 g QimiQ Classic, unchilled
• 250 ml Sunflower oil
• 30 g Tarragon mustard, 1 tbsp
• 1 pcs Lemon, juice only
• 120 g Red onions, 1/2 piece, finely sliced
• 60 g Pickled gherkins, finely chopped
• 20 g Capers, chopped
• 20 g Anchovies in oil, tinned and drained, finely sliced
• 2 small bunch Parsley, finely chopped
• Salt and pepper

Preparation

1. For the remoulade dip sauce: whisk the unchilled QimiQ Classic smooth. Slowly whisk in the oil. Add the remaining ingredients and mix well. Season to taste.
2. Serve the roast beef with the remoulade dip sauce.

QimiQ Classic advantages

• Acid stable and does not curdle
• Binds with fluid - no separation of ingredients
• Creamy indulgent taste with less fat

Ingredients for 10 portions

• 500 g QimiQ Sauce Base
• 540 g Puff pastry, = 2 packages
• 100 g Granulated sugar
• 1 small pinch Cinnamon, ground
• 160 g Granulated sugar
• 4 Vanilla pods
• 6 Egg yolks
• Lemon peel, from 1/2 lemon
• Icing sugar, to dust
• Cinnamon, ground , to dust

Preparation

1. Preheat the oven to 220°C (convection).
2. Roll out the pastry, sprinkle with the 100 g granulated sugar and the cinnamon and form into a roll lengthwise.
3. Cut the pastry roll into 2 cm pieces and roll out into circles. Brush the tart forms (5-6 cm in diameter) with butter and line with the pastry circles.
4. Halve the vanilla pods lengthwise and scrape out the pulp.
5. Mix the QimiQ Sauce Base with the sugar, vanilla pulp, egg yolks and lemon zest and fill into the tart forms.
6. Bake for approx. 20-25 minutes.
7. Allow the pasteis to cool briefly and remove from the tart forms. Sprinkle with icing sugar and cinnamon and serve.

QimiQ Sauce Base advantages

• Creamy consistency
• Prevents moisture migration, pastry remains fresh and dry for longer
• Quick and easy preparation

Ingredients for 10 portions

• 500 g QimiQ Sauce Base
• 140 g Onions, finely chopped
• 80 g Butter
• 20 g Granulated sugar
• 125 ml Red wine
• 125 ml Port, red
• Lemon peel, from 1/2 lemon
• 10 ml Balsamic vinegar
• 340 ml Beef stock
• 4 cl Brandy
• Green pepper corns
• Red pepper corns
• 10 pcs Beef fillet medallions, 160 g each
• Salt and pepper
• Vegetable oil

Preparation

1. Sauté the onion in the butter. Add the sugar and caramelize.
2. Douse with the red wine and port. Add the lemon zest and simmer gently until reduced.
3. Add the QimiQ Sauce Base, beef stock and brandy. Season to taste and add the pepper corns.
4. Season the beef fillet medallions and fry on both sides in hot oil. Serve with the peppercorn sauce.

QimiQ Sauce Base advantages

• Full taste with less fat content
• Smooth and creamy consistency in seconds
• Problem-free reheating possible

Ingredients for 10 portions

• 300 g QimiQ Sauce Base
• 45 g Butter
• 50 g Onions, finely chopped
• 1 Garlic clove, finely chopped
• 250 g Mushrooms, finely sliced
• 100 g Porcini mushrooms, finely sliced
• 100 ml White wine
• 600 ml Chicken stock
• 20 g White balsamic vinegar
• Sea salt
• Pepper
• 2 tbsp Parsley, chopped , to garnish
• 150 g Mushrooms, finely sliced

Preparation

1. Fry the onion and garlic in the butter until soft. Add the mushrooms and porcini and continue to sauté for a few minutes.
2. Douse with the white wine. Add the chicken stock and bring to the boil. Reduce the heat and allow to simmer briefly.
3. Add the QimiQ Sauce Base and balsamic vinegar.
4. Blend the soup, strain und season to taste with the salt and pepper.
5. Add the finely sliced mushrooms, garnish with the chopped parsley and serve immediately.

Tip: White wine vinegar can be used instead of balsamic vinegar.

QimiQ Sauce Base Advantages

• Smooth and creamy consistency in seconds
• Full taste with less fat content
• Problem-free reheating possible

Ingredients for 1 kg

• 350 g QimiQ Sauce Base
• 400 g Chicken breast fillet, minced, chilled
• 60 g Chicken glace, chilled
• 30 ml Dry Vermouth, chilled
• Salt and pepper
• Nutmeg
• Pimento spice
• 90 g Mushrooms, small , fried
• 60 g Pistachios, chopped

Preparation

1. Blend the QimiQ Sauce Base and minced chicken until smooth.
2. Slowly add the glace and Vermouth, mix well and season to taste with the salt, pepper, nutmeg and pimento.
3. Fold in the fried mushrooms and nuts and pour the mixture into a terrine mould lined with cling film.
4. Seal, and poach at 75° C for approx. 45 minutes.

QimiQ Sauce Base advantages

• Creamy indulgent taste with less fat
• Alcohol stable and does not curdle

Ingredients for 6 portions

• 250 g QimiQ Whip, chilled
• 100 ml Fish stock
• 200 g Smoked salmon, pureed
• Lemon juice
• Salt
• White pepper

Preparation

1. Lightly whip the cold QimiQ Whip until completely smooth and ensure that the entire mixture is incorporated (especially from bottom and sides of bowl).
2. Add the fish stock and salmon and continue to whisk at top speed until the required volume has been achieved.
3. Add the lemon juice, season to taste and mix well.
4. Chill for at least 4 hours (preferably over night).

QimiQ Whip advantages

• One bowl preparation
• Foolproof real cream product, cannot be over whipped
• Acid and alcohol stable

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

Preparation

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