Coconut foam
This recipe is a beautiful basis for creating a foam but can also be used to enhance a crème, soup, or sauce. Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.
Ingredients
| 200 ml | coconut milk | |
| 500 ml | celeriac stock | |
| 30 ml | lime juice | |
| 1 clove | garlic | |
| 1 tbsp | 15 ml | cortina |
| — | sushi vinegar (as needed) | |
| — | soya sauce (as needed) | |
| — | salt (as needed) |
Instructions
- Add all the ingredients together in a pan and bring to the boil.
- Blend with a hand-held blender until you have a smooth mixture.
- Pour through a sieve.
- Store in the refrigerator until use.
Serving suggestions:
- As an ingredient in the peanut sauce by De Librije.
- As a component in a composition with mussels, coriander, and lemongrass.