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Arugula foam

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Ingredients for 1 servings:

  • 150 g arugula
  • 3 tbsp olive oil
  • 250 ml cream
  • 1 tsp agar-agar
  • 1 dashes lemon juice
  • some sea salt

Instructions

Working time approx. 5 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 10 minutes

vegetarian

Finely chop the arugula and briefly fry it in olive oil in a pan. Add the cream and bring to a boil. Purée thoroughly with a hand blender, straining it through a sieve if desired. Sprinkle in the agar-agar and bring to a boil again. Stir well for 2 minutes. Season with salt and lemon. Refrigerate for about 2 hours, until the mixture is firm enough to scoop out dumplings. It goes perfectly with tuna or beef tartare, as a spread on fresh ciabatta, or simply as a dip.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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