Airy raspberry foam
Creation by Chris Ramakers, student of Cas Spijkers Academie, Boxmeer, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
300 |
g |
strawberry coulis |
|
200 |
g |
yoghurt |
|
60 |
g |
sugar |
|
1 |
leaves |
gelatine |
|
10 |
g |
egg whites |
Preparation method
- Soak the gelatine in cold water.
- Heat 100g coulis and melt the gelatine in it.
- Mix all other ingredients and pour into a siphon with a 1/2-litre capacity.
Serving suggestions
- As a component of desserts.