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Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Frozen wild garlic sponge

Frozen wild garlic sponge
  • 175 g heavy cream
  • 1 g sugar
  • 1 g salt
  • 5 ml lemon juice
  • 5 x sheet(s) of gelatin
  • 1 g white pepper
  • 275 g crème fraîche
  • 50 g Bärlauchmatte

Ingredients:

  • 175 g heavy cream
  • 1 g sugar
  • 1 g salt
  • 5 ml lemon juice
  • 5 x sheet(s) of gelatin
  • 1 g white pepper
  • 275 g crème fraîche
  • 50 g Bärlauchmatte
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Preparation:

Soften the gelatin in cold water. Stir the crème fraiche and cream together until smooth, heat up part of this and dissolve the well-squeezed gelatin within. Then stir in the remaining crème fraiche-cream mixture. Add the wild garlic puree and season to taste with salt, white pepper, sugar and lemon juice. Pass through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Spray the mixture into a vacuum box, vacuum, and freeze in the blast freezer.

Preparation of wild garlic pulp:

Finely chop the wild garlic leaves and mix with water. Pass through a fine sieve and temper to 70 °C. The wild garlic water must not boil under any circumstances – it forms the basis for the pulp. What remains when you now pour the water through a fine cloth is the wild garlic pulp.

Recipe by 2 star chef Daniel Achilles, restaurant “reinstoff”, Germany

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