Whipped Cream Dispenser – Nitro Parsley Root Foam

Introduction:

Parsley root is incredibly beneficial, and this recipe is truly unique. You won’t often find Parsley Root Foam, or espuma, on an everyday menu, but it pairs beautifully with seabream, truffles, and even steak.

This recipe is a bit of a challenge to master, requiring careful handling to get it just right. However, it’s a versatile dish, perfect for a variety of occasions. Even kids will love it, thanks to the amazing health benefits of parsley root and the other wholesome ingredients in this recipe.

To make this delicious foam, set aside at least forty-five minutes. You’ll need around ten minutes for preparation and thirty-five minutes for cooking. Using a Whip Gas Whipped Cream Canister enhances the richness of this recipe, ensuring a perfect consistency and a foamy, delectable texture.

Though this recipe is more complex due to the number of steps, it’s still achievable even for non-professional cooks. By following the instructions closely, you can prepare this dish for a large group, and the foam can be stored for up to ten days without losing its freshness.

Apparatus:

• Whipped Cream Dispenser
• Whipped Cream Charger

Ingredients:

• 1/2 oz. of milk
• 5 oz. of heavy whipping cream
• 8 oz. of chicken stock
• 1 1/3 tbsp. of cornstarch
• 3 tbsp. of salted butter
• 3/4 cup of peeled and finely diced parsley root
• 5 tbsp. of lemon squash
• 1/3 tsp. of white pepper
• 3 1/3 tbsp. of finely diced white onion

Steps:

1. Begin by peeling the onions and parsley root, then dice both into fine cubes.
2. Add butter to a saucepan, and sauté the diced white onions and parsley root cubes. Season with freshly ground pepper.
3. Into the same saucepan, add heavy cream, lemon squash, and chicken stock. Allow the mixture to simmer for about forty-five minutes.
4. Let the mixture cool, then transfer it to a blender and blend into a smooth purée.
5. Pass the purée through a fine sieve and back into a pot. Heat it again until it comes to a boil.
6. In a separate container, mix the cornstarch with milk and add it to the mixture to thicken. Continue to cook until it reaches a syrup-like consistency.
7. Boil for about ten minutes, then strain the mixture through a sieve into the whipped cream canister using a funnel.
8. Attach the head of the whipped cream canister and charge it with a single whipped cream charger.
9. Let the gas release completely, and shake the canister vigorously for about 14-15 shakes.
10. Keep the whipped cream dispenser warm in a water bath at 165°F until ready to serve.
11. When ready, dispense some parsley root foam alongside your main course and serve immediately.

Extra Information:

What is the Difference Between Heavy Cream, Whipping Cream, and Fresh Cream?

The primary difference between heavy cream, whipping cream, and fresh cream lies in their milk fat content, which affects their texture and behavior when whipped.

• Heavy cream contains the highest fat content, above 36%, making it thick and ideal for whipping. It creates a dense, rich foam that holds its shape longer, perfect for ice creams, cake toppings, and other stable desserts.
• Whipping cream has a lower fat content, between 30-35%. It can be used as a substitute for heavy cream, but it won’t hold its shape for as long, resulting in a softer, airier texture.
• Fresh cream, with around 25% fat, is often used to thicken soups, coffees, and savory dishes. It is commonly found in supermarkets, but due to its lower fat content, it cannot be whipped effectively. Whipping cream must contain at least 30% fat to hold its shape for decorations or desserts.