• img
  • You are here: New Scandinavian Cooking > Recipes by chef > Claus Meyer > Horseradish whip
  • Horseradish whip
    1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)
    Loading ... Loading ...
    By Claus Meyer

    Horseradish whip

    Share
    Print Friendly
    Servings: 6

    PREPARATION:

    • 1

      Boil he milk, cream, salt, pepper, sugar and lemon zest in a pot. Take it off the heat. Now add the gelatin and the horseradish.

    • 2

      Let the mixture be for 10-15 minutes, before sifting. Try it out for taste and pour into a siphon bottle.

    • 3

      Let the mixture rest for 6-7 hours, before pumping in the gas. Once that is done the whip is ready for consumption.

    This entry was posted in Claus Meyer, Episodes, Recipes by chef, S05 E02 Ice Water Cooking. Bookmark the permalink.
  • Comments

  • Related articles

  • Servings: 6

    PREPARATION:

    • 1

      Boil he milk, cream, salt, pepper, sugar and lemon zest in a pot. Take it off the heat. Now add the gelatin and the horseradish.

    • 2

      Let the mixture be for 10-15 minutes, before sifting. Try it out for taste and pour into a siphon bottle.

    • 3

      Let the mixture rest for 6-7 hours, before pumping in the gas. Once that is done the whip is ready for consumption.

  • Recipes and articles

  • Join us on Facebook

  • Recent Recipes