Gastronomixs

Coconut and pandan leaf foam

A stable espuma that beautifully enhances both sweet and savoury dishes.

Makes 500ml

Coconut and pandan leaf foam

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Ingredients

550

ml

coconut milk

20

g

pandan leaf

5

 

kaffir lime leaves

2

stalks

lemongrass, crushed

40

g

galangal

20

g

ginger

6

g

gelatin leaves

As needed:

 

lime juice

As needed:

 

salt

Preparation method

  • Bring the coconut milk, pandan leaf, kaffir lime leaves, lemon grass, galangal, and ginger to the boil and infuse for 30 minutes.
  • Soak the gelatin leaves in cold water.
  • Pass the coconut milk through a sieve and heat up again.
  • Dissolve the soaked gelatin leaves in the coconut milk and season to taste with the lime juice.
  • Season to taste with salt if you want to use it in a savoury composition.
  • Pour into a siphon charged with one whipped cream cartridge and cool completely in the refrigerator.

Serving suggestions

  • If you want to use the foam in a savoury dish, you can season it with fish sauce and Japanese soya sauce.
  • Delicious in a composition with components of yuzu, rice, and coconut.
  • As a component in a composition with citrus, pandan, and ginger.
  • In a dessert composition with components of chocolate, lychee, and mango

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