Banana Espuma
A silky banana-nectar espuma set with gelatin — the same page also carried a bonus vanilla Licor 43 espuma.
⏱️ Prep: 15 min🍳 Cook: 10 min
Nutrition
per per 300 g portion120
Calories
2g
Protein
22g
Carbs
2g
Fat
Ingredients
| 500 ml | banana nectar | |
| 3 pcs | gelatin sheets | |
| 0.5 cup | 120 ml | water |
| 7 tbsp | 105 ml | sugar |
| 0.5 cup | 120 ml | white wine |
| 1 pcs | vanilla bean | |
| 0.5 tbsp | 7.5 ml | Licor 43 |
| 2 g | xanthan gum |
Instructions
Banana Espuma
- Bloom the gelatin and blend it with a small amount of the banana nectar over low heat until the gelatin has melted.
- Combine with the remaining banana nectar.
- Strain into a whipped cream dispenser and charge with two N2O chargers.
- Chill overnight. Serve in drinks or with breakfast — also great with chocolate milk.
Bonus: Licor 43 Espuma ("43 Espuma")
- Scrape out the vanilla bean and combine with the water, white wine and sugar; bring to the boil, then let sit for 30 minutes.
- Pass through a fine sieve, bring to the boil once more and mix in the xanthan gum.
- Add the Licor 43 and pass through the funnel & sieve directly into a 1-US-pint whipper.
- Screw on 1 N20 cream charger and shake vigorously.