Asparagus mousse from a siphon
The foam is stabilized in three ways, by potato starch, gelatin and an egg yolk. As a result, the structure of the foam has a nice texture.
Creation by Erik van Loo, restaurant Parkheuvel **, Rotterdam, the Netherlands
Recipe for 700 grams.
Allergens and dietary requirements
- Egg
- Cow's milk
- Lactose
Ingredients
500
g
asparagus cooking liquidas needed
potato starch50
g
egg yolk10
g
gelatin leaves300
ml
whipping creamas needed
salt