Gastronomixs

Lukewarm foam made from roasted wild spinach

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

Lukewarm foam made from roasted wild spinachEnlarge

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

Serving suggestions

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