Mint espuma

Ingredients for 1 servings:

• 200 g whipped cream
• 5 g mint, finely chopped
• 1 pinch of salt
• Chili powder or chili flakes
• 1 pinch of sugar or honey
• 1 sheet of gelatin
• 75 g sour cream, 24 – 30% sour cream; alternatively crème fraîche

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

turns monotonous cream soups into a very refreshing experience

You will also need a cream siphon with two nitrogen capsules. Soak the gelatin in cold water. Bring the cream and chopped mint leaves to a boil in a saucepan. Add salt, chili, and sugar or honey. Squeeze the gelatin well and dissolve it in the still-warm mint cream. Let it stand for about 10-15 minutes, if necessary, blend briefly with a hand blender and strain through a fine sieve. Add the sour cream to the cooled mint cream and stir until smooth. Then pour into a cream siphon and build up pressure with two nitrogen capsules. Shake again and chill in the refrigerator. Shake vigorously before use! The foam (espuma) can now be used in a variety of ways, e.g., with salads, vegetables, soups, or even as a dessert, e.g., apple with Camembert on puff pastry, etc.