Langoustine foam

For this recipe, be sure to use a strong langoustine fond. The foam can also be used cold, but is best used when warm.

Makes 550ml.

Langoustine foam

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langoustine fond



single cream



egg white, pasteurized

Preparation method

  • Mix all ingredients and pour into a siphon with a capacity of 1/2 litre.
  • Run one cartridge through the mixture and heat in a bain-marie at 65°C.
  • The egg white will slowly cook and give the foam its firmness.

Serving suggestions

  • As a finish for a shellfish soup.
  • As a finish for a soup amuse-bouche, e.g. pea soup with potato crisp.
  • As part of an entremets course, e.g. with a poached egg and grilled langoustines.

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