Home Recipes Spinach espuma

Spinach espuma

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Ingredients

For 20 servings

500 g basic spinach puree

125 ml poultry stock

200 ml Debic Culinaire Original

5 g agar-agar

6 g sheet gelatine

1 g salt

Debic products used

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Debic Culinaire Original 20% 2L

  • Perfect for Soups & Sauces
  • Unrivalled cooking functionalities
  • No curdling, no separation, fast thickening speed

Preparation

Soak the gelatine sheets in cold water.

Transfer all remaining ingredients to the blender and cutter completely smooth in 10 minutes.

Transfer the mixture to a pan and briefly bring to the boil.

Remove from the heat, add the gelatine and season further.

Pour over into a 1-litre siphon and aerate with 2 gas cartridges.

Keep the mass warm while serving at 65°C.

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