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Sansho and ginger espuma
A foam based on ginger and Sansho Leaves. The Sansho adds fresh, even tingling taste of citrus, yuzu and kaffir lime. A perfect fresh combination with coconut and ginger.
Koppert Cress offers chefs a unique selection of freshly sprouted plants (Cresses) and other edible flowers and leaves (specialties), collected from 100% natural aromatic plants. The possibilities with these products go beyond just garnishing, as this component demonstrates.
Recipe makes 625 grams.
Allergens & dietary requirements
500 g coconut milk
10 sprigs Sansho Leaves, Kopper Cress
50 g ginger, cut in pieces
125 g egg white
Place the coconut milk, Sansho Leaves and ginger together in a pan and heat to 80°C.
Let it infuse for half an hour.
Pass the coconut milk through a fine sieve, pressing out the flavors from the ginger and Sansho Leaves.
Ensure the coconut milk has cooled back to room temperature.
Emulsify it with the egg white using an immersion blender.
Place it in a siphon and aerate it with two cream chargers.
Let it chill for at least 2 hours.
Delicious in combination with components of mango, yuzu and white chocolate.
Perfect with rice, vanilla and macadamia nut components.
Combines well with orange, dark chocolate and caramel.
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