Fermented Beetroot Espuma

Fermented Beetroot Espuma

A special kind of taste sensation: Espuma made from beetroots.

  • 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


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 the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously.


Before serving, cool in the refrigerator for a min. of Cool for 6 hours.

Image source: Thomas Ruhl, www.port-culinaire.de

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