Vanilla and kaffir lime espuma
A classic vanilla crème anglaise with the addition of kaffir lime zest, truly delicious!
Makes 725g.
Allergens and dietary requirements
- Cow's milk
- Lactose
- Egg
Ingredients
500
g
milk2
pods
vanilla seeds1
kaffir lime, zest100
g
sugar125
g
egg yolk3
g
gelatin leaves, soaked in cold waterPreparation method
Infuse the milk with the vanilla pith and zest of kaffir lime for half an hour.
Strain the milk with a fine sieve.
Stir through the sugar and egg yolk and pour over the warm, strained milk. Then let it thicken on the stove to 83°C.
Dissolve the gelatine in the still warm mass and season with lemon juice.
Sieve the mixture and pour into a siphon.
Fill the siphon with two cartridges and cool back.
Shake well before use.
Serving suggestions
- Delicious in a dish with banana, pineapple, and passion fruit.
- Pairs well with coconut, mango, and lime.
- Perfect with rum, milk chocolate, and caviar.
