Galaxy Gas Whipped Cream Dispenser – Nitro Parsley Root Foam

Parsley root is very beneficial, and this recipe is one of a kind. You will not find Parsley Root Foam or espuma in your everyday menu, but it is something that goes well with sea bream, truffles and even steak.

This recipe is challenging to create and requires great handling to be made perfectly. There are many options and occasions where you can serve this delicious foam. This recipe is great for kids too. It's packed with amazing benefits from the parsley root and other ingredients included in the recipe.

You need at least forty-five minutes on hand to make this yummy foam. You need at least ten minutes for preparation and thirty-five minutes for cooking. The Galaxy Gas Whipped Cream Canister gives this recipe the rich taste and perfect consistency and makes it very delicious and foamy.

This recipe is a bit difficult to make as there are many steps involved, but if you follow all the steps perfectly, even if you are not a professional cook, you can still prepare this delicious foam. This recipe can be served to a huge crowd and stored for up to ten days without any issues or the foam getting stale.

Apparatus:
⦁ Whipped Cream Dispenser
⦁ Whipped Cream Charger

⦁ 1/2 oz. of milk
⦁ 5 oz. of heavy whipping cream
⦁ 8 oz. of chicken stock
⦁ 1 1/3 tbsp. of corn starch
⦁ 3 tbsp. of salted butter
⦁ 3/4 cups of peeled and finely diced parsley root
⦁ 5 tbsp. of Lemon Squash
⦁ 1/3 tsp. of white pepper
⦁ 3 1/3 tbsp. of finely diced white onion

1. Peel the onions and parsley root. Then cut both into fine cubes and add to a saucepan.
2. Add butter and sauté white onions and parsley root cube in the saucepan. Season with some pepper from the mill.
3. In the saucepan, add heavy cream, lemon squash and chicken stock. Let simmer for about forty-five minutes.
4. Let the mixture cool down, and then pour it into a blender. Blend into a fine purée.
5. Take a fine sieve and pass the mixture through it and into a pot. Then turn on the flame and bring it to a boil.
6. Add starch mixed and milk to the mixture to thicken it. Thicken the mixture till it reaches a syrup-like consistency.
7. Boil for approximately ten minutes, and then take your whipped cream canister.
8. Take a funnel and sieve and pass the mixture through them and into the whipped cream canister.
9. Screw your whipped cream canister head on the canister, and then charge it with a single whipped cream charger.
10. Let the gas completely release, and then shake the whipped cream canister vigorously. Shake the canister at least fourteen to fifteen times.
11. Place the whipped cream dispenser in a water bath at 165 F to keep warm until serving.
12. To serve, dispense some parsley root foam alongside your main course and serve immediately.

What is the difference between Heavy Cream, Whipping Cream and Fresh Cream?

All three creams have different milk fat percentages and different consistencies and textures. Their fat percentage is also responsible for their behavior in being whipped or not. Heavy cream is the thickest one among all three. It has above 36 percent of high-fat cream content, and when whipped, it creates a dense cream that holds its consistency and shapes for a longer time. It is perfect for ice-creams, cake toppings and more. The whipping cream has lower fat content, somewhere between 30 to 35 percent, than heavy cream. Instead of heavy cream, you can use it, but it will not hold its shape for longer and becomes soft and airy quite fast. The last one is fresh cream; it contains around 25 percent fat content and can be easily used for thickening soups, coffee and other savory dishes. It is most commonly found in supermarkets, but you cannot whip it since this cream has a lower than 30 percent fat content. Whip cream must hold its shape and stay thick for a longer period. For that, the whipped cream must have at least 30 percent or more percentage of fat content. Then, it will be suitable for cake decorations and other places.