Asparagus Espuma

2 cups asparagus
2 x sheet(s) of gelatin
1 x lemon(s)
1/4 cup heavy cream
Pinch of salt
Pinch of sugar

Lightly cook the asparagus in salted water with sugar and a lemon slice. Then puree the asparagus with 3/4 cup of asparagus stock in a blender until smooth and strain through a fine mesh sieve. Season the puree with herbs. Heat the softened and pressed gelatin in 1/4 cup of asparagus stock 140 °F and then add the rest of the mixture. Pass the mixture through the iSi funnel & sieve directly into the 1 pint whipper. Screw on 1N20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *