Gastronomixs

Coconut foam

This recipe is a beautiful basis for creating a foam but can also be used to enhance a crème, soup, or sauce.  

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Coconut foam

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Ingredients

200 

ml 

coconut milk 

500

ml

celeriac stock 

30

ml

lime juice

clove 

garlic 

1

tbsp

cortina

As needed: 

 

sushi vinegar 

As needed: 

 

soya sauce 

As needed: 

 

salt

Preparation method

  • Add all the ingredients together in a pan and bring to the boil.
  • Blend with a hand-held blender until you have a smooth mixture.
  • Pour through a sieve.
  • Store in the refrigerator until use. 

Serving suggestions

  • As an ingredient in the peanut sauce by De Librije. 
  • As a component in a composition with mussels, coriander, and lemongrass. 

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