TOMATO AND PARMESAN ESPUMA

Gently sauté the garlic and onion in the butter without browning. Add the tomato paste and cook briefly, then dust with flour. Add the remaining ingredients, except the Parmesan, and briefly bring to the boil.

Finally, stir in the grated Parmesan and season the sauce well with salt and pepper.

Blend the mixture thoroughly with a hand blender or countertop blender, then strain it through a funnel and sieve into a 0.5-litre Whipper. Charge the Whipper with a Whipper charger and shake vigorously approximately 16–18 times.

With Pasta and Gnocchi
The creamy tomato and Parmesan sauce pairs particularly well with pasta, gnocchi or filled pasta. You can dispense it directly over the dish in individual portions or use it as a delicate base on the plate.

With Meat and Fish
The sauce also complements roasted chicken, veal, pork fillet or mild fish. Its creamy texture and balanced tomato and Parmesan flavour pair well with both roasted and gently cooked dishes.

With Vegetables
Serve the sauce with grilled or steamed vegetables such as courgettes, aubergines, peppers, broccoli or cauliflower. It is also suitable as an accompaniment to roasted vegetables or as a creamy component in vegetarian dishes.

For Plating
You can dispense the sauce directly from the Whipper onto the plate as a foam. It pairs particularly well with dishes garnished with fresh herbs, toasted pine nuts, extra Parmesan or a little olive oil.

Credit: isi.com