Asparagus Foam Espuma
A light, gelatin-set asparagus purƩe whipped into a chilled siphon foam, seasoned with lemon and a touch of sugar.
ā±ļø Prep: 20 minš³ Cook: 15 min
Nutrition
per per 300 g portion55
Calories
2g
Protein
4g
Carbs
3g
Fat
Ingredients
| 50 ml | heavy cream |
| 1 g | sugar |
| 1 g | salt |
| 2 sheets | gelatin sheets |
| 1 | lemon |
| 500 g | asparagus |
Instructions
- Cook the asparagus in salted water with sugar and a slice of lemon until soft.
- PurƩe the asparagus with 150 ml of the asparagus cooking stock in a blender, then pass through a fine sieve. Season with salt.
- Heat the soaked, squeezed gelatin sheets in 50 ml of asparagus stock (approx. 140Ā°F/60Ā°C), then stir into the purĆ©e.
- Pass the mixture through a fine sieve directly into a 0.5 l whipping siphon. Screw on one cream charger and shake vigorously.
- Cool in the refrigerator for at least 6 hours. Shake vigorously again before serving.