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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.

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Allergens and dietary requirements

  • 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
Recipe for:70 pieces

Scale recipe

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