Forrest Berry Espuma

Ingredients for a 0.5 L (1 US Pint) Whipper:

250 g Forest berries
150 ml Cream
70 g Powdered sugar
20 ml Grand Marnier
1 pieces Vanilla bean(s)
0.5 pieces Lemon(s)
2 pieces Sheet of gelatin

Preparation:

Finely purée the strawberries with the sugar (the mixture should not contain any seeds). Add vanilla seeds and finely grated lemon zest. Heat the Grand Marnier to approx. 50°C (122°F), dissolve the gelatin sheets in the liquid and whisk the mixture into the strawberry purée. Stir in the heavy cream. Pass the mixture through an iSi Funnel & Sieve directly into the 0.5 L Whipper. Screw on one N20 Cream Charger and shake vigorously. Leave to cool in the refrigerator for several hours. Shake well before serving.

Serving Suggestion:

Serve in cocktail glasses with fresh berries and mint leaves.

2 Comments

  1. Nicole

    In many of your recipes you use Sheet Gelatin without stating the bloom strength. Are you using silver or gold sheets?

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