Horseradish foam

Ingredients for 12 servings:

• 60 g horseradish, freshly grated
• 6 pepper berries (cube pepper)
• 8 g salt
• 8 g sugar, powdered sugar, icing sugar
• 250 g cream
• some lime juice
• 3 sheets of gelatin
• 250 ml water

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 20 minutes

the perfect complement to pumpkin cream soup

You will also need a cream siphon with two nitrogen capsules. Soak the gelatin in cold water. Boil the peppercorns, sugar, and salt in the specified amount of water for about 5 minutes. Add the finely grated horseradish and cream and bring back to a boil briefly. Let the mixture cool and season with a little lime juice. Squeeze the gelatin well and dissolve it in the still-warm horseradish cream. Let it stand for about 10-15 minutes, if necessary, briefly puree with a hand blender and then pass through a fine sieve. Then pour the horseradish cream into a 0.5-liter cream siphon and build up pressure with one or possibly a second nitrogen capsule (N2O). Shake well and chill in the refrigerator for at least 1 hour. Shake vigorously again before serving and drizzle over the pumpkin cream soup already in bowls.