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.
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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.