Gastronomixs

Raw asparagus juice foam

Make sure the liquid is generously seasoned as the amount of air you incorporate in the juice will significantly reduce the intensity of the flavour. 

Raw asparagus juice foam

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Ingredients

600

g

peeled asparagus

30

g

sugar water (1:1)

 

 

salt

5

g

Sucro

Preparation method

  • Run the asparagus through the juicer and collect the juice. Measure 450g of the juice.
  • Season to taste with the sugar water and salt.
  • Mix in the Sucro with the help of a hand-held blender. Make sure everything is thoroughly dissolved.
  • Froth up the surface using a hand-held blender or a small pond pump and spoon off the foam.
  • This foam will easily keep its shape for half an hour.

Serving suggestions

  • As a finishing touch on starters containing components such as salmon, scallops, lobster, langoustine, crab, sea bass, or prawns.
  • Can be served in combination with courgette, legume, carrot, spinach, or potato components.
  • Can be served with lamb, chicken, or veal components. 

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