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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)
2 hour(s)
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
- Take your sous vide and place it in a tank or large box filled with water, turn it on at 60°C.
- 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.
- 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.
- Pass all the liquid into the siphon, inject the gas capsule and shake it, then take it to cool in the fridge.
- 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.
- 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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