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