Wayne Gisslen

Maple Emulsion

Preparation info
  • Approx.

    1

    pt
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Combine shallot, wine, and thyme in a small saucepan. Over moderate heat, reduce by half.
  2. Add heavy cream, stock, and maple syrup. Bring to a boil.
  3. Remove from heat. Remove the sprig of thyme.
  4. Mix in the lecithin powder.
  5. Season to taste with salt and white pepper.
  6. To make foam, froth with an immersion blender (Fig. 9.9).

Per 1 fl oz (29.57 mL): Calories, 70; Protein, <1 g; Fat, 4.5 g (58% cal.); Cholesterol, 15 mg; Carbohydrates, 6 g; Fiber, 0 g; Sodium, 25 mg.