Crispy padron pepper

This recipe uses a siphon to aerate the batter, making it super light and intensely crispy.

Creation by Tom Booton, The Grill by Tom Booton, The Dorchester Hotel, London, UK.

Makes approximately 70 pieces.

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Cow's milk
Lactose

Ingredients

800

g

water

6

g

xanthan gum

315

g

corn flour

10

g

salt

195

g

rice flour

1

kg

mince

3

g

chili powder

2

g

garlic powder

100

g

whipping cream

2

g

salt

500

g

Padron pepper

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