Embark on a culinary adventure with our Fermented Beetroot Espuma Recipe, created using the cutting-edge and swift method of N2O and a whipped cream dispenser.
This avant-garde espuma captures the earthy essence of fermented beetroot, presenting a vibrant and velvety foam that’s as visually striking as it is flavourful.
Pair this modern masterpiece with seared lamb chops for a delightful fusion of textures, or use it to add a tangy twist to a refreshing goat cheese and walnut salad.
The possibilities are as bold as the colour itself, making our Fermented Beetroot Espuma a versatile and exciting addition to your gastronomic repertoire. Prepare to tantalize your taste buds and impress your guests with this contemporary take on beetroot brilliance!
Fermented Beetroot Espuma ingredients
- 50 ml heavy cream
- 1 g salt
- 1 g pepper
- 1 g cane sugar
- 50 ml greek yogurt
- 200 g fermented beetroot
- 150 ml fermented beetroot stock
How to make Fermented Beetroot Espuma
- Finely puree the fermented beetroots (e.g. from a glass) and the beetroot stock in a blender.
- Add the heavy cream and Greek yoghurt and season with spices.
- Pour the mixture through a Funnel & Sieve directly into a 0.5 l cream whipper dispenser
- Screw on 1 Cream Charger or if using Nitrous oxide cylinders use 6-9 bar of pressure and shake vigorously.
- Before serving, cool in the refrigerator for a min of 6 hours.
Recipe complete!