Gastronomixs

Cardamom Leaves and orange espuma

The Cardamom Leaves from Koppert Cress have the spicy notes of cardamom and cinnamon and are perfect for both savoury and sweet preparations. The foundation for this recipe is a savoury espuma based on a gastrique.

Cardamom Leaves and orange espuma Enlarge

Ingredients

100

g

orange juice

600

g

white wine

2

 

shallots, sliced into 5mm rings

50

g

white wine vinegar

2

trays

Cardamom Leaves, Koppert Cress

5

 

white peppercorns

150

g

egg white

 

 

salt

Preparation method

Serving suggestions

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