I have been dying to get my hands on an iSi whipper for ages now and when it was time to decide what I wanted for Christmas in the annual family Kris Kringle I decided I'd throw in some more cash and spring for one over at Kitchen Kapers in Crow's Nest. I got the Gourmet Whip in the .5L (or pint) size, which is perfect for home preparations, at $185AUD.
The first thing I decided to make was grilled lamb with a goats cheese foam and roasted tomatoes. The Gourmet Female viewed this as just another culinary whim of mine but I think after a few dishes and some great success at New Year's Eve I think she's convinced! But try the recipe yourself and let me know what you think.
Now, if you don't have a whipper you can always stop before the whipping step and use the unwhipped cream in a dish as it is still very tasty. You just lose the texture that the whipper brings to the foam.
You'll need (serves 4):
- 16 lamb cutlets
- 12 mini vine tomatoes
- smoked salt
- 125g soft goat cheese
- 60g sour cream
- 60g thick cream
- 1 tbsp olive oil
- salt and pepper
Start by mixing the goat cheese, sour cream, olive oil, and salt/pepper in a bowl with a stick blender (did I mention the Gourmet Female bought me a Bamix recently? Yay!) until smooth. Pass the mixture through a fine sieve and then add the cream and mix until consistent.
Add the mixture to the iSi whipper and charge with one charger and then refrigerate for at least an hour.
Once the whipper is ready grill the lamb chops on a hot BBQ with the smoked salt. At the same time grill the tomatoes with a drizzle of olive oil and salt. Cook the lamb until medium and the tomatoes until they begin to split.
Plate the chops and tomatoes. Give the whipper four shakes and then place three dollops of foam on parts of the plate and serve. Just beautiful.
For New Year's Eve I replicated the roasted tomatoes in the oven at 180C for 30 minutes and then placed them on top of some more foam and a piece of baguette. It was the perfect pintxo for a Spanish themed celebration!