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Pear Espuma

Goes perfectly with cheese

Pear Espuma
  • 1 g sugar
  • 3 × sheet(s) of gelatin
  • 2 × pear(s)
  • 250 ml pear juice (or 125 ml water and 125 ml white wine each)

Ingredients

  • 1 g sugar
  • 3 × sheet(s) of gelatin
  • 2 × pear(s)
  • 250 ml pear juice (or 125 ml water and 125 ml white wine each)
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Preparation:

Peel and decore the pears and cut into small pieces. Cook with pear juice and sugar until soft, puree and pass through a fine sieve. Soak the gelatin in cold water, squeeze out, heat to approx. 60 °C with some pear sauce and stir in the remaining mixture.

 

Pass the mixture through an iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Let the filled Whipper cool in the refrigerator for a min. of 6 hours. Shake well once more before serving.

 

The light Espuma goes perfectly with strong cheese.

iSi tip:

Season the pear sauce with white wine, cinnamon, lemon juice, and maybe pear spirit.

 

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

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