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My notebook/Warm Onion Gelée
From my notebook · Elizabeth

Warm Onion Gelée

Makes1000 g
Portion45 g
Steps4

Holds: hold warm; sets soft and pourable at service temperature

Allergens: dairy, egg, soy

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Method

chefjasonmckinney.com/notebook/elizabeth-warm-onion-gelee

  1. 1

    Shear the iota into cold bouillon.

  2. 2

    Bring to 80°C to hydrate, whisking.

  3. 3

    Hold warm.

  4. 4

    It sets soft and pourable at service temperature, a warm gelée.

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Notes

Recipe 05, "Warm Onion Gelée · per service · 0.75% iota". The book gives no yield; 1,000 g is the bouillon weight the table starts from.

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