Ginger – Espuma
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 vanilla pod, scraped out pulp
- 1 teaspoon ginger, finely grated fresh
- 40 g honey (acacia honey)
- 150 ml white wine
- 150 ml cream
- 70 g powdered suar
- 3 sheets gelatin
- 1 lime (s)
- 250 g yourt
Print Recipe
Pin Recipe Instructions
- Rub the lime peel and squeeze the lime. Warm the honey and add the ginger, vanilla, white wine, lime zest and juice. Reduce everything to 125 ml over low heat.
- Soak gelatin. Mix the cream and yoghurt with powdered sugar. Squeeze out the gelatine and dissolve it in the warm ginger stock. Add the yoghurt mixture to the stock and stir. Fill the ISI cream blower bottle through a fine kitchen sieve. Screw on 2 capsules one after the other, shake vigorously and place in the refrigerator for approx. 3 hours.
- A dwarf orange compote in a glass and the ginger espuma on top, a blast!
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