Pumpkin spice espuma
A super airy, savoury espuma of pumpkin with pumpkin spice.
Makes 500g.
Allergens and dietary requirements
- Cow's milk
- Lactose
Ingredients
700
g
butternut squash2
g
pumpkin spice4.5
g
gelatin leaves, soaked in cold water1
piece
lime, juice100
g
whipping creamPreparation method
Peel the pumpkin with a peeler and cut into pieces.
Remove the seeds and push the pumpkin pieces through a juicer.
You now have about 500ml of juice. Place the gelatine sheets in ice-cold water for 10 minutes.
In the meantime, boil the juice of the pumpkin together with the pumpkin spice on low heat to 300ml.
Squeeze the gelatine sheets and stir them into the warm reduced pumpkin juice.
Remove from heat and season with lime juice.
Rub through a sieve. Add the whipping cream and mix well.
Put this mixture into a siphon, aerate with 1 cartridge and store in the refrigerator until use.
Serving suggestions
- Delicious in a dish of salmon, grapefruit, and lovage.
- Pairs well with chives, Jerusalem artichoke, and pear.
- Perfect with ginger, coriander, and red pepper.
