Asparagus foam

 

Ingredients

700 g asparagus, white, peeled

200 ml asparagus stock

100 ml cream

8-10g  Espuma Hot  (depending on the strength of the mass)

1 lemon

salt

sugar

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Preparation

Cook the asparagus in salted water with sugar and a lemon slice until soft. Then puree the asparagus with 200 ml asparagus stock and pass through a fine sieve. Add the cream and bring to the boil briefly. Taste and then let cool. Measure out one liter of the mass and work in Espuma Hot with the hand blender. The total amount must not be too thick. Fill into a 1 l iSi siphon suitable for warm preparation and gas with 2 N2O iSi cartridges. Leave in the fridge for 4 to 6 hours. After the rest period, heat the iSi siphon to 68°C in a water bath.

 

Tip

For an even more stable result 0.8 g  Xanthan  or 2g  Xanthan Instant  Mix in together with Espuma Hot.

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Spinach foam

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Ingredients

400 g spinach, blanched and drained

450 g vegetable stock or chicken stock

100 ml cream

80 g double cream

5-8g  Espuma Hot  (depending on the strength of the mass)

salt

nutmeg

White pepper

 

Preparation

Briefly stew the spinach with the broth, the cream and the double cream. Puree everything together, season to taste and pass through a fine sieve. Allow to cool and work in Espuma Hot with the hand blender. The total amount must not be too thick. Fill into a 1 l iSi siphon suitable for warm preparation and gas with 2 N2O iSi cartridges. Leave in the fridge for 4 to 6 hours. After the rest period, heat the iSi siphon to 68°C in a water bath.

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Tip

For an even more stable result 0.8 g Xanthan  or 2g Xanthan Instant  Mix in together with Espuma Hot.