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Monday, July 20, 2009

Chantilly Cream with Smoked Duck Breast

Espumas (foams) and flavoured chantilly creams are great fun to make all thanks to Ferran Adria, chef-owner of the world's number one restaurant, El Bulli, in Spain. His idea to use a siphon or gourmet whip in the kitchen has revolutionised professional and home cooking - food never looked better nor tasted so good. But first you must buy a siphon and this will cost you about $100 or 50 euros - not too much expense as a one off but it's the gas cartridges that hurt the most at a dollar/euro a pop!

Experiment with cream only until you get the hang of using a siphon - it would be shame to waste expensive ingredients. Read and follow the maufacturer's instructions carefully - they all vary. Do not use a soda siphon as a substitute for the following recipe or any food related recipe. Some siphons are more versatile than others - one that keeps food hot or cold is ideal . For hot place siphon in a bain-marie and keep water temperature under 70C or for cold place it in the fridge to promote the setting of cream and/or gelatine etc. Do not place a siphon in the freezer.

Serves: 10


100g Roquefort cheese
300ml pouring cream
2 teaspoons honey
10 slices of smoked duck breast rolled into cigar shapes
10 small batons celery
sprigs of dill to garnish


Place the cheese, cream and honey in a small saucepan and heat gently until the cheese has melted. Remove from the heat and allow the mixture to cool before sieving and pouring into the siphon with the aid of a funnel. Choose a thick decorating nozzle and place a gas cartridge into the charger holder. Screw the holder onto the inlet valve until the content releases with a hissing sound. Remove and discard the spent cartridge. Hold the siphon in the vertical position and shake it about ten times then place it in the refrigerator for at least three hours.

Remove the siphon from the refrigerator, hold it vertically with the decorating nozzle pointing downwards and about 1cm from the surface and dispense a small amount of cream onto each spoon. Place a duck breast cigar, a celery baton and a sprig of dill on each one and serve immediately.

1 comment:

  1. Looks divine, but hey, why can't you just whip the cheese/cream together? I think I'll just have to hope you serve it to me....??