Miso Espuma

80 ml heavy cream
80 g egg yolks
30 ml toasted sesame oil
180 g melted butter
60 g miso paste

Beat 80 g egg yolk over a water bath until frothy. Slowly fold in the cream, melted butter and 20 ml toasted sesame oil, then stir in the miso paste. Pass through the iSi funnel & sieve directly into the 0.5 L Whipper, screw on 1 cream charger and shake vigorously. Leave to sit for 20 minutes.

Leave a Reply

Your email address will not be published.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