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Malt foam


from »Flora« by  Nils Henkel


10 grams of sugar

200 g cooking brew from the malt pears

20 g malt syrup

15 g pumpernickel

5 grams of malt vinegar

2.5g Espuma Cold  (Creative Cuisine)




Caramelise the sugar and deglaze with the malt pear stock. Add the malt syrup and bring to the boil. Add the crumbled pumpernickel, leave to infuse for 30 minutes and strain through a fine sieve. Season with malt vinegar, mix in Espuma Cold, pour into an ISI siphon (0.5 L) and pour in two N2 O cartridges. Refrigerate.

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