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Plums “by Hans Reisetbauer”

Plums “by Hans Reisetbauer”
  • 150 ml milk
  • 265 g sugar
  • 6 g salt
  • 2 g cinnamon
  • 5 ml Pumpkin seed oil
  • 1 × vanilla bean(s)
  • 5 g gellan gum
  • 30 g Pro Espuma
  • 25 g cane sugar
  • 50 ml water
  • 120 g pumpkin seed paste
  • 30 g Maltosec
  • 75 g salted pumpkin seeds
  • 50 g white caramelized chocolate
  • 120 g cocoa butter
  • 95 g praline(s) with passion fruit
  • 120 g feuilletine
  • 500 ml passion fruit puree
  • 28 g Agazoon
  • 1400 g plums, frozen
  • 40 ml raspberry vinegar

Ingredients

  • 150 ml milk
  • 265 g sugar
  • 6 g salt
  • 2 g cinnamon
  • 5 ml Pumpkin seed oil
  • 1 × vanilla bean(s)
  • 5 g gellan gum
  • 30 g Pro Espuma
  • 25 g cane sugar
  • 50 ml water
  • 120 g pumpkin seed paste
  • 30 g Maltosec
  • 75 g salted pumpkin seeds
  • 50 g white caramelized chocolate
  • 120 g cocoa butter
  • 95 g praline(s) with passion fruit
  • 120 g feuilletine
  • 500 ml passion fruit puree
  • 28 g Agazoon
  • 1400 g plums, frozen
  • 40 ml raspberry vinegar
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Preparation

Frozen Plum Foam

Mix damson plums with sugar and cook in the oven at 200 °C for approx. 30 min. Puree the mixture in a blender until smooth and mix together with the ProEspuma. Pass through the iSi funnel & sieve into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours. Lastly, freeze the foam in nitrogen.

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