Lukewarm Foam Made from Roasted Wild Spinach
A siphon foam of roasted wild spinach blended with garlic, crème fraîche, and poultry bouillon, stabilized with gelespessa and albumin.
⏱️ Prep: 20 min🍳 Cook: 15 min
Nutrition
per per 300 g portion120
Calories
5g
Protein
6g
Carbs
8g
Fat
Ingredients
| 500 g | Wild spinach |
| 10 g | Garlic |
| 50 g | Crème fraîche |
| 150 g | Poultry bouillon |
| 2 g | Gelespessa (Sosa) |
| 20 g | Albumin (Sosa) |
| — | Salt |
Instructions
- Roast the spinach, adding the garlic at the last minute.
- Drain the spinach thoroughly in a sieve.
- Finely blend the roasted spinach in a blender together with the poultry bouillon and the crème fraîche.
- Add the albumin and the gelespessa, then pass the spinach mixture through a fine-meshed strainer.
- Transfer the spinach mixture to a siphon and add three chargers.
- Heat the siphon and it is then ready for use.
Serving suggestions: as a component in a hot fish dish, or as a light and fluffy filling for, for instance, cannelloni.