How to make the ultimate vegetable cream



Let’s talk on how to create the perfect vegetable cream. A proper blender can make a big difference for the texture, but there’s definitely more to think about when creating something. For me this is always: Flavor, texure, temperature and looks or color.




First, we’re going to begin with flavor. For that we’re making a caramelized shallot cream.

600 grams

shallot

40 grams

sherry vinegar

300 grams

beef stock

A touch of a good balsamic vinegar

Begin by cutting the shallots in half and clean them. Now chop them. Then heat up a big fryingpan, add a splash of oil and caramelize the shallots on a medium heat with a generous amount of salt. I’m serving this cream with some oxtail, kumquat and smoked almonds, so I’m really looking for a fresh deep flavor. To get the deep flavor I let the shallots caramelize till golden and for the freshness I then deglaze the shallots with the sherry vinegar. You can also use any other vinegar, but the sherry vinegar will increase the dept of the flavor. Then add the beef stock and gently reduce the liquid till almost everything has vaporized. After that transfer it into a blender and blend it till smooth. Once it’s smooth check for seasoning and when necessary, season with some salt. Always double check. I noticed that it was missing something. It’s needed more freshness, but the cream was already sour enough. That’s why I added a touch of a good balsamic vinegar. This added just the sweetness and fresh flavor I was looking for. Just make sure that your cream is packed with flavor, and it matches with the other components. Everyone can cook vegetables and blender them into a cream, but a good chef will always think about the flavor profile.



Then let’s move on to texture. For that we’re making a beetroot cream.

Some coarse salt

6

beetroots

1

shallot

50 grams

butter

50 grams

sugar

20 grams

white wine vinegar

200 grams

vegetable stock

Xanthan powder

First lay some coarse salt on a tray, put the beetroots on top and bake them at 180 degrees Celsius for 1.5 hours. The salt will give flavor and ensure that the beetroot is more evenly cooked. Once they’re cooked let them cool down on the salt and then peel the skin off. Then cut them in smaller pieces. Now take the shallot, cut it in half, clean it and then chop it. After that heat up a saucepan, add the butter with the sugar and the chopped shallot. Caramelize this on a medium heat till golden. Once that’s done add the beetroot and let this caramelize for another 5 minutes. Then add the white wine vinegar and the vegetable stock. Reduce this as soon as possible to prevent the beetroot from changing color. Then transfer it into a blender and blend it till smooth. Now this has been spinning for over 10 minutes. To fix it from separating add just a touch of Xanthan powder or any other cold binding powders like unique binder. Always make sure that’s your creams are smooth. It can really make or break as dish.



Then the temperature. For that we’re making a mushroom cream.

600 grams

of a variety of mushrooms

200 grams

cream

200 grams

chicken stock

Begin by chopping the variety of mushrooms. Then heat up a big pot, add a splash of oil and start frying the mushrooms till nice and golden with a generous amount of salt. Once that’s done add the cream and the chicken stock. Reduce this till almost all the liquid has vaporized. Then transfer it into a blender and blend it till smooth. Once it’s smooth check for seasoning. Now it’s very important that you know at what temperature you are going to use the cream. If that’s hot you can season the cream like normal because the cream is already hot. Otherwise when you serve it cold season it a bit higher or wait for it to cool down and then season it. The flavor difference is going to be huge when the temperature of a cream is hot or cold. So keep that in mind.



Now the final one, color. For that we’re making a classic chlorophyll cream to color other creams or sauces without adding any coloring powder.

400 grams

spinach

250 grams

ice water

First transfer the spinach into a blender together with the ice water and blend this till completely smooth. When blending make sure that the mixture doesn’t heat up because of the friction. Add some ice cubes if it starts heating up while it’s not smooth yet. Then put it through a fine sieve and press all the liquid through using a ladle. Once that’s done pour it into a saucepan and slowly heat up the mixture. While it’s heating up remove the foam on top with a ladle. Once some steam will form you will also see that the liquid starts to separate. Then add a generous amount of ice cubes to cool the liquid down. This to prevent it from changing color. After that pour it onto a sieve that’s laid with a kitchen paper and let all the liquid drain. Now you can use it to color any creams or sauces you like. I always love coloring beurre blanc’s this way. You don’t needs much, but the color will be amazing! This is just an example of a way to color your creams, but like I already said with the beetroot cream, make sure you don’t overheat or heat the creams to long because this will have a major effect on the color.