Molecular cuisine, it's not as difficult as it seems. I did this dish in my molecular cooking classes by myself and it was deliciously delicious. It is not difficult, you just need patience.
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Ingredients4 portions
Preparation
Shrimp Bisque Sauté olive oil, garlic and onion, add shrimp shells or husks, tomato and cook for 10 minutes. Add paprika, cook another 5 minutes more and flambé very carefully with the tequila. Add cream and milk, cook for 10 more minutes, season, blend and pass through sieve and set aside.
Tequila foam: Put the tequila in a small saucepan over low heat and let it reduce to half its original volume, add the milk and let it boil. Add the soy lecithin, mix well with a fork (it does not matter if the lecithin does not melt), and just before serving, with a mixer make the foam.
Assembly: Serve the shrimp bisque (shrimp cappuccino) in a glass and place the tequila foam on top. If desired, sprinkle a little chili pepper.
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