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Spinach dips are very popular at many restaurants and this recipe turns it into a foam for dipping. It can be served with roasted pita squares or even just vegetables and chips. You can also use this dip as a sauce for steak or chicken.
Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.
Because they use modernist ingredients, these amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.30g butter
Heat a pan over medium to medium-high heat. Add the butter and melt. Add the onion and sauté until it becomes translucent. Add the garlic and cayenne powder and cook for 2 minutes. Add the spinach and let it wilt slightly. Add remaining ingredients and blend together. Adjust for seasonings, then bring to a simmer and let simmer for five minutes.
Remove from the heat, pour into a container and let cool at room temperature, or in an ice bath, then place in the refrigerator to finish setting. Once fully set, puree the gel until it forms a smooth dip. If needed, cream can be added to thin the dip and xanthan gum can be added to thicken it.