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Sous-vide cooked chicken, gorgonzola foam and Sicilian lemon air

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Sous-vide cooked chicken, gorgonzola foam and Sicilian lemon air

In a partnership with

@delirec

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

2 hour(s)

Porções

1 servings

Vinícius Fernandes

@vini_veneto
  • Ingredients
  • Recipe
  • Chicken breast1 unit(s)
  • Butter1 tablespoon
  • White pepper to taste
  • Thyme to taste
  • Fresh cream200 g
  • Gorgonzola150 g
  • Sicilian lemon1/2 unit(s)
  • Soy Lecithin1 g
  1. Take your sous vide and place it in a tank or large box filled with water, turn it on at 60°C.
  2. Place your chicken breast in a bag that can be used to vacuum pack along with the seasonings, vacuum seal in the bagger and take it to the sous vide and leave for an hour.
  3. In a pan cook the gorgonzola with cream until all the cheese is liquid. if necessary, put two tablespoons of milk, pass through a sieve covered with a cloth that can be used to strain, to divide only the liquid.
  4. Pass all the liquid into the siphon, inject the gas capsule and shake it, then take it to cool in the fridge.
  5. To make the lemon air, put the juice of half a lemon, 100 ml of water and the lecithin in a measuring cup, beat with a mixer using the foam that comes up.
  6. Just plate and serve. I know it's very difficult for most people to have all these items at home, but I wanted to show you how these dishes are made in molecular kitchens, I hope you like it and use your creativity to reproduce it.

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