For the curry espuma, blend all ingredients except the whipped cream with a stand mixer. Then stir in whipped cream and pour into a 0.5 L iSi device. Screw on an iSi cream cap and shake vigorously. Refrigerate for at least 1 hour.
Preparation Tip:
For a 0.25 L iSi unit, halve the ingredients.
Related Recipes:
Fine Pea Cream SoupA bright green, irresistibly smooth and pea-fresh smelling soup, downright balm for body and soul and a...
Green Chicken Vegetable CurryFor the green chicken vegetable curry, first empty coconut milk into the wok or a wide frying pan for the...
Berry Grits with Mango Yogurt FoamBerry grits: Melt sugar in a frying pan until light caramel. Add currant juice, honey, orange juice and red...
Green Potato Curry with PeasFor the green potato curry with peas, boil the green curry paste in the coconut milk, stirring several times...
Orange Curry with Crab Tails and CressI N F O A sour orange curry is a cooked curry with easy to obtain ingredients and proven, simple and practical...
Hollerblossom Ice CreamFor the elderflower ice cream, shake out the elderflowers so that no more animals are inside. Put in a pot...
Avocados, Stuffed with Tomato TartarRinse red and yellow tomatoes, cut into quarters, remove seeds. Cut flesh into small cubes, separately in two...
Green Curry with CodFor green curry with cod first preheat the oven to 180 °C. Cover a baking tray with aluminum foil and brush...
Eggplant CurryFor the eggplant curry, slice the melanzani, salt on both sides and let stand in a colander for 30 minutes...
Berry Tart with Vanilla CreamFor the berry tart with vanilla cream, knead together butter, sugar, flour, lemon zest and salt with the dough...