Recipe - Espuma of Basil Mustard for Crudité

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Espuma of Basil Mustard for Crudité

Include a variety of vegetables in your crudité. Create a feeling of seasonal abundance with a selection of baby carrots, radishes and tiny Hakurei turnips, all with a bit of the stem left on, to pick them up. Use cherry tomatoes, celery hearts, baby fennel, green beans, blanched or raw cauliflower and broccoli florets and little potatoes steamed in their jackets.

Ingredients:

16 oz. crème fraîche
3 tablespoons of Edmond Fallot Dijon Mustard
Juice of 1 lemon
Salt

Preparation:

Time: 30 minutes

Yield: 4 SERVINGS

Clean and trim your vegetables and arrange them on a platter or in a basket.
1 soda siphon plus 2 CO2 cartridges.
In a bowl blend the basil mustard and crème fraîche.
Stir in the lemon juice and salt.
Just before serving, fill the siphon jar with the sauce and gas with two cartridges while shaking briskly.
Serve the espuma in a small bowl to accompany the vegetables.