oviva

Emulsion reduced sap

Ingredients

1 liter (4 cups) of sap certified NAPSI

Olive oil 30 ml (2 tbsp.)

3 egg yolks

1 sheet of plain gelatin

5 ml (1 tsp.) Maple vinegar or lemon

salt

 

 

Recipe developed by
M. Philippe Mollé

 

Source: Federation of Quebec Maple Syrup Producers 2013 All Rights Reserved

Preparation

Reducing maple sap to obtain 250 ml (1 cup) of concentrated liquid.
Put the gelatin in a little cold water to soften.
Add gelatin to concentrated water until it is well dissolved, then filter.
Using a blender, whisk the egg yolks with and olive oil.
Add vinegar and salt and whisk again until smooth.
Serve over poached in maple sap * and seasoned with sea salt vegetables.

* To poach vegetables, use 1 liter (4 cups) maple water previously reduced to 500 ml (2 cups).

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Maple sap garlic cream

Ingredients

500 g (1 lb) cloves garlic degermed
500 ml (2 cups) reduced sap *
30 ml (2 tbsp.) Butter
Salt and pepper

 

 

Recipe developed by
M. Philippe Mollé

 

Source: Federation of Quebec Maple Syrup Producers 2013 All Rights Reserved

Preparation

* From 1 liter (4 cups) of sap certified NAPSI reduced to low heat.

In the hot sap, poach garlic for 7 minutes.
Place in a food processor, add salt and pepper.
Add butter and mix until smooth and well blended.

Note: This garlic cream is perfect to accompany game, lamb and white meats.

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