Chilled Jerusalem artichoke espuma
Creation by Ollie Schuiling, restaurant Schloss Schauenstein, Fürstenau, Switzerland.
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 2,950 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
300 |
ml |
Jerusalem artichoke juice (cooked and sieved) |
|
200 |
ml |
milk |
|
3 |
leaves of |
gelatin |
|
|
|
salt |
|
|
|
lemon juice |
Preparation method
- Soak the gelatin in cold water.
- Heat the milk and dissolve the soaked gelatin in it.
- Add the Jerusalem artichoke juice and season to taste with salt and the lemon juice.
- Transfer the mixture to a siphon and aerate with one cartridge.
- Refrigerate.
Serving suggestions
- Delicious in combination with cauliflower and artichoke dishes.