Pumpkin Espuma

Ingredients:

  • 40 ml milk
  • 330 ml heavy cream
  • 1 x salt
  • 7 g tomato paste
  • 40 ml vegetable stock
  • 40 g onion(s)
  • 410 g pumpkin puree
  • 80 g Basic Textur
  • 4 g garlic
  • 40 g coconut oil
  • 80 g cooked potatoes (floury)
  • 1 x nutmeg (grated)
  • 1 g caraway seeds, ground
  • 2.5 g paprika powder

Preparation:

Slowly sauté the finely chopped onion and garlic without fat. Deglaze with milk and stock and boil for 10 minutes. Add all ingredients except the cream, and bring to the boil once more. Strain through the iSi funnel and sieve, add the cream and allow to cool for 3 hrs. Pour into a  whipper, screw on 2 cream chargers and shake each 12 times.

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