Gastronomixs

Firm melon espuma

The espuma is now a mainstay in culinary circles, but this one may still have the potential to surprise. It stays firm on the plate, and that means new possibilities. It is made from nothing more than melon juice and some gelatine. A beautifully pure flavour and extraordinary texture.

Creation by Wouter van Laarhoven, Wynwood, Eindhoven, the Netherlands.

Firm melon espuma

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Ingredients

1

l

melon juice, lightly seasoned to taste with sugar

16

g

gelatine leaves

Preparation method

  • Let the gelatine soak in cold water until soft.
  • Heat the melon juice and dissolve the gelatine in it.
  • Let gel in the refrigerator.
  • Next, transfer to a siphon with a 1l capacity and aerate with two cartridges.
  • Shake well, and spray from the siphon when ready to serve. 

Serving suggestions

  • As a component in a dessert, e.g. with pear, apple or citrus fruit.
  • As a component of a starter with a raw or smoked fish dish.

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