Gastronomixs

Crunchy blueberry foam

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands

Crunchy blueberry foam

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Ingredients

150

g

blueberry coulis

25

g

icing sugar

40

g

albumin powder

5

g

hibiscus

Preparation method

  • Weigh all the ingredients and beat together in a planet mixer.
  • Spread the mixture out on silicone sheets and dry in a drying oven.
  • Break into pieces and store in an air-tight container with silicon grains.

Serving suggestions

  • As a garnish for dressing desserts, e.g. for a dessert with fresh cream cheese and peach components.

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