Aioli espuma with bread and olive skewer

Name: Aioli espuma with bread and olive skewer
Ingredients: 5 g Salt; 400 ml Debic Culinair Original 20%; 0.5 Pepper; 10 ml Lemon juice; Siphon; 300 ml Milk; 110 g pasteurized egg yolk; 4 Garlic cloves, roasted; 1 Puffed buckwheat

Creamy aioli espuma based on roasted garlic and egg yolk, served airy from the siphon. Perfect with crispy bread and olive skewers.

Sharing recipe for 2 to 4 people. Recipe for 1 liter siphon.

Speed is crucial to serve your guests smoothly, without compromising on quality. With a siphon and Debic cooking cream, you can make airy variations on, for example, classic dipping sauces. The foams are prepared in advance and served à la minute. Fast, delicious, and perfect in texture. This way you keep control over your mise-en-place, work more efficiently, and make optimal use of your ingredients. Ideal for chefs who want to surprise with creative, shareable dishes even during peak moments. Efficient, distinctive, and margin-increasing!

Ingredients

5gSalt

400mlDebic Culinair Original 20%

0.5Pepper

10mlLemon juice

Siphon

300mlMilk

110gpasteurized egg yolk

4Garlic cloves, roasted

1Puffed buckwheat

Preparation

Heat the Debic cream and milk together with roasted garlic and salt.
Whisk the egg yolks and add a small part of the warm mixture. Stir until smooth.
Combine everything, heat to 85°C. Remove from the heat and add lemon juice and pepper.
Let cool in the refrigerator. Dispense à la minute into small cups and serve with olive skewers.