Fermented Beetroot Espuma

Fermented Beetroot Espuma

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

Ingredients
  • 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

Preparation

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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In our database, you will find a host of scrumptious recipes that you can prepare quickly and easily with our whippers. Browse through numerous espumas, soups, desserts and cocktails and serve exciting concoctions to your guests on every occasion.

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