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Sunday 09 February 2025 21:21:05 GMT
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Lets make a Thai Coconut foam 🔥 Find the written recipe below and find all my recipes on my website www.julescooking.com 👌🏼 I serve it with a mussel pie tee, Thai mussels and a ginger & lime gel. Have a great weekend guys! #julescooking #Recipe Thai coconut espuma 2 onions 50 grams of ginger 50 grams of galangal 1 stick of lemongrass 4 cloves of garlic   1 Spanish 3 lime leaves 1 liter of vegetable broth 400 grams of coconut milk 15 grams of cane sugar Lime juice Fish sauce Pro espuma cold   Cut two onions in thin slices. Then caramelize the onions till they have a slight golden color. Meanwhile cut 50 grams of ginger and do the same with 50 grams of galangal and 1 stick of lemongrass. Now cut 4 cloves of garlic and 1 Spanish pepper in thin slices. Once the onions have a nice color add the ingredients we just cut together with 3 lime leaves and pan fry it for another 2 minutes. Then add a liter of vegetable broth with 400 grams of coconut milk and 15 grams of cane sugar. Let it simmer for at least 3 hours. After that drain the sauce and use the back of a spoon to press out all the liquid. Now if necessary reduce the sauce a bit to intensify the flavor. I reduced it for about 20% and then seasoned it with a squeeze of lime juice and a drizzle of fish sauce. Once that’s done weigh the sauce and add 40 grams of pro espuma cold for every kg of sauce. I had 500 grams of sauce, so I added 20 grams. Then blend it till smooth. Then pour it into a syphon and charge it with one charge. Shake it well and then let it set in your fridge for at least 30 minutes. You’ll end up with a delicious and very stable foam.
Lets make a Thai Coconut foam 🔥 Find the written recipe below and find all my recipes on my website www.julescooking.com 👌🏼 I serve it with a mussel pie tee, Thai mussels and a ginger & lime gel. Have a great weekend guys! #julescooking #Recipe Thai coconut espuma 2 onions 50 grams of ginger 50 grams of galangal 1 stick of lemongrass 4 cloves of garlic   1 Spanish 3 lime leaves 1 liter of vegetable broth 400 grams of coconut milk 15 grams of cane sugar Lime juice Fish sauce Pro espuma cold   Cut two onions in thin slices. Then caramelize the onions till they have a slight golden color. Meanwhile cut 50 grams of ginger and do the same with 50 grams of galangal and 1 stick of lemongrass. Now cut 4 cloves of garlic and 1 Spanish pepper in thin slices. Once the onions have a nice color add the ingredients we just cut together with 3 lime leaves and pan fry it for another 2 minutes. Then add a liter of vegetable broth with 400 grams of coconut milk and 15 grams of cane sugar. Let it simmer for at least 3 hours. After that drain the sauce and use the back of a spoon to press out all the liquid. Now if necessary reduce the sauce a bit to intensify the flavor. I reduced it for about 20% and then seasoned it with a squeeze of lime juice and a drizzle of fish sauce. Once that’s done weigh the sauce and add 40 grams of pro espuma cold for every kg of sauce. I had 500 grams of sauce, so I added 20 grams. Then blend it till smooth. Then pour it into a syphon and charge it with one charge. Shake it well and then let it set in your fridge for at least 30 minutes. You’ll end up with a delicious and very stable foam.
Je suis la plus heureuse ! 😍
Je suis la plus heureuse ! 😍
Replying to @Rayvanny zazazela effect in Zanzibar with my boys @chommie 😮‍💨 @Saydow 🏆 @Common🦞 🎵 @Rayvanny @IYANYA 🦁 @ZABA #zazazela
Replying to @Rayvanny zazazela effect in Zanzibar with my boys @chommie 😮‍💨 @Saydow 🏆 @Common🦞 🎵 @Rayvanny @IYANYA 🦁 @ZABA #zazazela
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