Gastronomixs

Lukewarm foam made from roasted wild spinach

Creation by Wouter Berghuis, Cheval Blanc restaurant, Heemstede, the Netherlands.

Lukewarm foam made from roasted wild spinach

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Ingredients

500

g

wild spinach

10

g

garlic

50

g

crème fraîche

150

g

poultry bouillon

2

g

gelespessa (Sosa)

20

g

albumin (Sosa)

 

 

salt

Preparation method

  • Roast the spinach, adding the garlic at the last minute.
  • Drain the spinach thoroughly in a sieve.
  • Finely blend the roasted spinach in a blender together with the poultry bouillon and the crème fraîche.
  • Now add the albumin and the gelespessa and pass the spinach mixture through a fine-meshed strainer.
  • Transfer the spinach mixture to a siphon and add three chargers.
  • Heat the siphon and it is then ready for use.

Serving suggestions

  • As a component in a hot fish dish or as a light and fluffy filling for, for instance, cannelloni.

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