Spinach sauce with vegetable crepes
Hint:
It is the most delicious with vegetable soufflé, egg dishes, salty crepes but we recommend it with poultry dishes and fish too.
Ingredients:
- 1 pint LISS Cream Whipper
- 1 LISS Cream charger
- 0,87 cup spinach purée
- 0,634 cup heavy cream
- 0,435 cup cream cheese
- 2 cloves of garlic
- 0,127 cup olive oil
- 1 tsp flour
- salt
Completion:
Mix the garlic with the cream in a blender or food processor well then pass it through a fine sieve. Make a light thickening, add the cream, the spinach purée, the cream cheese and the salt. Boil it and after cool it down to 70°C. Pour the mixture into the LISS cream whipper. Screw in one LISS cream charger and shake 20 times or more until the sauce is foamy. It can be stored in refrigerator and reheated in a 70-80 °C water-bath.
