Piquant moss biscuit

Piquant moss biscuit

A dessert recipe for professionals and experienced cooks.

  • 3 × egg(s)
  • 30 g butter
  • 1 g salt
  • 100 g flour
  • 80 g spinach (freshly blanched or frozen)
  • 25 g parsley
  • 1 g black pepper, roasted
  • 1 g thyme
  • 1 g marjoram
  • 80 ml water
  • 5 ml truffle juice
  • 1 g thyme
  • 1 g thyme
  • 1 g thyme
  • 1 g thyme


Finely puree all the ingredients in a blender and season with salt and pepper. Pour the mixture through the iSi Funnel and Sieve directly into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Cool in the refrigerator for 1-2 hours. Fill the mass into plastic cups and bake in the microwave for 1 minute at 800 W.

Recipe by 2-star chef Gerhard Wieser, Gourmetrestaurant Trenkerstube, Südtirol

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