Gastronomixs

Coconut espuma with lychee and yuzu

A light and airy foam based on the tropical flavours of coconut, lychee, and yuzu.

Creation by Bas Hoog, Gallery61, The Hague, The Netherlands

Makes 500g.

Coconut espuma with lychee and yuzu

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Ingredients

3

leaves

gelatin

400

g

coconut milk

100

g

sugar

50

 

vanilla pod

30

g

yuzu juice

1

 

lime, juice and zest

6

 

lychees

Preparation method

  • Soak the gelatin in cold water.
  • Bring all the other ingredients to the boil in a pan.
  • Finely blend the mixture using a hand-held blender and push through a sieve.
  • Gently heat the mixture and dissolve the soaked gelatin in it.
  • Fill a half-litre siphon with the mixture, charge with one cartridge and keep in the refrigerator.

Serving suggestions

  • Use as a topping for an ice cream sundae.
  • As a component in a dessert with a tropical fruit salad.
  • Delicious in a composition with mango, chocolate, or yoghurt.

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