Raspberry espuma or foamCook: 30 min Servings: 4by Guest of winter58 recipes>
Maybe you've never heard about the iSi Whip, which I use for making whipped cream since some years ago, because there's no other device as good for serving perfectly whipped cream, straight from the bottle. Mr. Ferrán Adriá,the famous Spanish cook, in a quest to provide espumas, foams, mousses, or whatever you want to call them keeping the purest possible taste of the main ingredient, thought this artifact could be used to avoid air-entraining additives such as egg whites or similar things, and prepared various concoctions directly whipped in this device.
- 250g fresh raspberries
- 50g sugar (you can use 40g agave syrup instead)
- 100g water
- 2 gelatin sheets
- Follow the link below for directions.
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