Chilled Jerusalem artichoke espuma
Espuma is Spanish for foam. Espumas are prepared with cream, gelatin, pro-espuma or liquid egg white. This recipe is an example of a gelatin-based espuma.
Creation by Ollie Schuiling, Kasteel Heemstede* restaurant, Houten, the Netherlands.
Makes 550ml.
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Ingredients
|
300 |
ml |
Jerusalem artichoke juice (cooked and sieved) |
|
200 |
ml |
milk |
|
9 |
g |
leaf gelatin |
|
As needed: |
|
lemon juice |
|
As needed: |
|
salt |
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 lemon juice and salt.
- Transfer the mixture to a siphon and aerate with one cartridge.
- Refrigerate.
Serving suggestions
- Delicious in combination with cauliflower and artichoke dishes.
- Gebruik in een compositie met componenten van hazelnut, parsnip, and celery.
- Use in a composition with components of poultry, potato, and grape.