Pear Espuma

3 x sheet(s) of gelatin
2 x pear(s)
1 cup pear juice
3 tbps. sugar

Peel and core the pears, and cut into small pieces. Bring the pear juice to a slight boil with sugar, puree and pass through a fine mesh sieve. Soften the gelatin in cold water, press out, and heat in some pear sauce 140 °F and stir in the rest of the mixture. Pass the mixture through the iSi funnel & sieve directly into the 1 US Pint Whipper. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

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