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
- Egg
- Vegetarian
Ingredients
- 500 g coconut milk
- 10 sprigs Sansho Leaves, Kopper Cress
- 50 g ginger, cut in pieces
- 125 g egg white
Preparation method
- 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.
Serving suggestions
- 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.
