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Ingredients

Preparation method

• Bring the cream to the boil.
• Add the glazing chocolate and dissolve.
• Whisk in the egg white when the mixture has cooled to below 60°C.
• Transfer to a siphon and aerate with one cartridge. Put the siphon in a bain marie at no more than 70°C. Shake occasionally. Make sure that no matter what happens, the temperature does not get higher than 70°C, otherwise the egg white will set and you will not be able to spray it out of the siphon.
• Spray on a dish when ready to serve, e.g. on a dessert with multiple textures of chocolate or a glass of vanilla parfait. Finish with chocolate crunch.

Serving suggestions

• As a garnish to vanilla ice cream or other flavours.
• Delicious in combination with a Campari jelly and blood orange salad.
• As a component of a dessert buffet.

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