Sous vide mustard drink with Wild Berry Foam

Sous Vide Senf –Drink mit Waldbeeren Espuma

Author:

Elaine Müller

Cooking time:

30 minutes

Level of difficulty:

Ingredients

Mustard-Absolut Elyx infusion:
700 ml Elyx
4 bsp honey mustard
4 bsp black mustard seeds
2 bsp forest blossom honey

Wild berry foam:
10 blackberries
10 raspberries
5 strawberries
30 cl water
30 cl sugar
15 cl honey
2 egg whites

Drink:
5 cl mustard-Absolut Elyx infusion
2 dash Lemon Bitter
Wild berry foam

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Preparation

Mustard-Absolut Elyx infusion:
Cook all ingredients in the fusionchef sous vide water bath at 50 °C for 30 minutes.

Wild berry foam:
Puree the ingredients, strain and fill into the iSi cream whipper.

Drink:
Stir the mustard-Absolut Elyx infusion with the Lemon Bitter on the rocks in the tumbler until cold. Top with the wild berry foam.

Recipe courtesy of Elaine Müller (Onamor, Cologne) and ABSOLUT / Photo by Pernod Ricard Deutschland