Shrimp Bisque Foam

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Do you love cooking and are you always looking for new techniques and tools to create amazing dishes? If so, I’m sure you’ll love trying the Siphon Prawn Bisque Foam recipe! In this post, we explain how to create a light and fluffy foam using the siphon and a product called Proespuma hot.

Proespuma hot is a hot foam stabilizer that has a rising, foaming and emulsifying effect. It dissolves easily in any liquid or semi-liquid preparation and is especially used for making hot foams with a siphon.

To prepare the Shrimp Bisque Foam with siphon you will need the following ingredients:

Shrimp Bisque Foam

Shrimp Bisque Foam with siphon is a recipe that combines the rich flavour of prawns with the softness and lightness of a foam. The soft and light texture of the foam makes it an ideal choice to serve as an appetizer or starter for a special dinner.
Keyword Gluten Free

Ingredients
  

Shrimp Bisque Foam

  • 500 g Shrimp Bisque
  • 50 g Proespuma hot Sosa

Shrimp Bisque

  • 300 g Shrimp heads
  • 300 g Celerie
  • 150 g Fennel
  • 100 g Tomato paste Sosa
  • 100 g Anis liqueur
  • 80 g Olive oil
  • 20 g Garlic
  • 8 g Madras curry
  • 1 g Freezdried coffee
  • 50 g Cream 35% Elle&Vire
  • 8 g Salt

Equipment

  • 1 Siphon

Instructions
 

Shrimp Bisque

  • Cut de vegetables and fry pan with the oil for 15 minutes in low fire.
    300 g Celerie, 150 g Fennel, 20 g Garlic, 80 g Olive oil
  • Add the tomato paste, the anis liqueur and let reduce until dry.
    100 g Tomato paste, 100 g Anis liqueur
  • Add the shrimp heads and crush them in order to take out the juices.
    300 g Shrimp heads
  • Add the water and simer for 40 minutes low heat.
  • Strain and add the coffee, the curry, salt and cream wile still hot. Let it cool and reserve.
    8 g Madras curry, 1 g Freezdried coffee, 50 g Cream 35%, 8 g Salt

Final Elaboration

  • Mix all the ingredients and blend well during one minute.
    500 g Shrimp Bisque, 50 g Proespuma hot
  • Heat and stir up to 60ºC and pour in a siphone.
  • Charge with two gas canisters and keep at 70ºC in a Bain Marie.

And voila! You already have your shrimp bisque foam with siphon ready. Serve the foam in small bowls or plates and garnish with some sautéed prawn bodies. This dish is perfect as a starter or as an appetizer at a special dinner.

We hope you enjoy this recipe and your new culinary technique with the siphon and Proespuma hot!

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