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Crispy sugar sphere with kiwi espuma

A spectacular preparation of kiwi with beautiful contrasts: a crispy sugar sphere with a soft and airy foam. Cortina is an ice-cream emulsifier and stabilizer that is used in ice-cream shops. It’s also very helpful to aerate foams and espuma’s.

Creation by Maurits van der Vooren.

Recipe makes 100-200 pieces.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

1
kg
isomalt
2.5
g
green food colouring
5
kiwi’s
150
g
yoghurt
50
g
icing sugar
10
g
cortina
1
lime, juice

Scale recipe

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