Gastronomixs

Airy raspberry foam

Makes 570 grams.

Airy raspberry foam

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Ingredients

300

g

raspberry coulis

200

g

yoghurt

60

g

sugar

3

g

leaf 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 in desserts a dessert with yoghurt, rhubarb, and white chocolat.
  • As part of a dessert with several components of raspberry.
  • Delicious in a dessert amuse

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