- 50 ml heavy cream
- 1 g sugar
- 1 g salt
- 2 x sheet(s) of gelatin
- 1 x lemon(s)
- 500 g asparagus
Lightly cook the asparagus in salted water with sugar and a lemon slice. Then puree the asparagus with 150 ml of asparagus stock in a blender until smooth and strain through a fine mesh sieve. Season the puree with herbs. Heat the softened and pressed gelatin in 50 ml of asparagus stock (60 °C/140 °F) and then add the rest of the mixture. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.
To create a green asparagus espuma, take 450 g of green asparagus and 50 g of blanched and pureed spinach. It can also be made from asparagus stock by using 400 ml of asparagus stock instead of asparagus.
For the iSi Thermo Whip and iSi Thermo XPress Whip: Place open in the fridge until the contents are chilled.
Double the ingredients for a 1 L (~34 fl. oz.) 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 (~8.5 fl. oz.) iSi Whipper.
Recipe from Ferran Adrià, Restaurant El Bulli, Roses (Spain)
For US: Instead of 2 sheets of gelatin you can use 1tsp Knox brand powdered gelatin. (Other brands may differ in their gelling power.)