Ginger espuma

7 x sheet(s) of gelatin
1.5 cups ginger
1.25 tbsp. sugar
0.5 cups water


Soften the gelatin in cold water. Puree the ginger with the sugar and water in a blender until smooth. Heat up part of the mixture and dissolve the well-squeezed gelatin into this. Pass the mixture through the iSi funnel & sieve directly into the whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 3-4 hours.

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