Bone Marrow Foam
Ingredients:
1 1/2 cups Heavy cream
2 sprigs Fresh thyme
6 ounces Bone marrow
3 ounces Potato (peeled, cooked, and riced)
To taste Salt and white pepper
Method & Technique:
Render bone marrow over low heat until soft enough to pass through
a chinois. Meanwhile heat heavy cream to a simmer and add thyme sprigs.
Add riced potato and rendered bone marrow to cream, then incorporate with
a whisk. Season with salt and white pepper and strain through a chinois.
Chill to room temperature and fill pint-size iSi Gourmet Whip canister.
Secure the top and charge with one or two iSi N2O cream chargers. Shake
and refrigerate for 2-4 hours before using.
Yield: 2 cups. For the quart-size iSi Gourmet Whip, simply double the recipe.
iSi Product Operating Instructions
For each recipe please use the following instructions. For Mini Whip and Easy Whip Half Pint, cut the recipe in half. If using a quart-sized whipper, double the ingredients and use two cream chargers.
Fill bottle with ingredients as per recipe. Make sure that the gasket is firmly in place on the underside of the head. Screw the head evenly and firmly onto the bottle. Do not cross-thread. Insert cream charger into the charger holder.
Twist charger holder onto head until gas is released. (You will hear a slight hissing sound.) Use only one charger per filling. Shake cream whipper briskly 2 or 3 times. Unscrew and remove charger holder and discard used charger. Replace cap on cream whipper.
Hold bottle vertically (nozzle downwards) and press the lever to dispense.