Cornelian Cherry Red Wine Foam with Spiced Pears

300 ml heavy cream
30 g sugar
20 g powdered sugar
1 × star anise
20 ml red wine
1 × cinnamon sticks
2 × pear(s)
250 ml water
100 g cornelian cherry jam
4 × cloves

Mix the cornelian cherry jam, red wine, heavy cream and icing sugar, and pour through the iSi Funnel & Sieve into a 0.5 l Whipper.

For the spiced pears, peel two, not too soft, pears, quarter them and decore them. Bring the pears to the boil once in a stock made from sugar, water, one cinnamon stick, one star anise and four cloves, remove from the stove and allow to cool in the stock.

Put the pears into a glass and crown with the Espuma.

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