Gastronomixs

Lemon and thyme espuma

The flavour of the citrus pairs perfectly with the fragrant thyme. This is a perfect basis for creating an airy foam.

Creation by Roger van Damme, Het Gebaar* restaurant, Antwerp, Belgium.

Makes 250g.

Lemon and thyme espuma

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Ingredients

4

g

gelatin powder

20

g

water

120

g

water

75

g

sugar

2

sprigs

thyme

1

 

lemon, zest

30

g

yuzu juice

0.2

g

xanthan gum 

Preparation method

  • Mix the gelatin powder with 20g cold water and leave to soak for 20 minutes.
  • Bring 120g of water and the sugar to the boil and add the thyme and lemon zest.
  • Leave to infuse for ten minutes.
  • Pour through a fine-meshed sieve.
  • Bring to the boil again and add the gelatin mixture.
  • Add the yuzu juice and xanthan gum and mix with a hand-held blender until the xanthan gum has dissolved.
  • Pour the mixture into a siphon.
  • Charge with three cartridges and shake well.
  • Place in the refrigerator and allow to rest for at least one hour.
  • Shake the espuma well before use.

Serving suggestions

  • As part of a composition with banana, lime, and white chocolate.
  • Vary with herbs by using basil or tarragon.
  • Use in a composition with components of red fruit, avocado, and yoghurt.

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