Chefs will be busy getting their Valentine’s dishes ready to serve up this evening and our chefs have been busy in the kitchen today too. They have made a Deep Fried Béarnaise Sauce to go with their beef dish.
This very unique way of serving béarnaise sauce is made by sheering the gelling properties of Gellan Gum F while letting it cool. It is made using clarified butter so it has all the taste of a classical béarnaise but without the risk of it splitting in the middle of service.
Deep fried Hollandaise Sauce / Béarnaise Sauce
- 350g Milk
- 3g Gellan Gum F
- 0.5g Sugar Ester
- 1g MSK Flavour Enhancer
- 40g Reduction (white wine vinegar, shallots, peppercorns)
- 4g Salt
- 4 leaves Gelatine
- 300g Clarified Butter
- 1.2g Xanthum Gum
- 0.3g Cayenne Pepper
- Tarragon, chives, chervil
- Lemon juice
Disperse the sugar ester and gellan gum into the milk. Put into a Thermomix, set to 90c and turn on at medium speed.
When the temperature has been reached add the reduction, flavour enhancer and salt.
Leave the Thermomix on at 90c and add the gelatine.
Gradually add the warm clarified butter and then the xanthum gum.
Turn the heat off and leave the Thermomix turning until the mix has dropped below 45c.
At this point check the seasoning and add some lemon juice. Add the finely chopped herbs.
Pour the mix into the desired moulds and leave to set in the fridge.
The mix will set in the fridge so it can be handled. It can also be frozen if needed.
could you give me some more information on the deep fried béarnaise please.
is there a recipe and quantities?
Hi Rupert - we've added the recipe for you. Enjoy!
I have been using crytex in batters, with great results, could you please give some information on forming tuilles with puree's using crytex.
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