wasabi espuma
preparation time
waiting time
easy
15 servings
wasabi espuma
with the RYU Wasabi paste or the RYU Wasabi past powder
INGREDIENTS
- 100 ml coconut milk
- 200 ml cream
- 100 ml vegetable stock or fruit juice
- Optional: ½ tsp agar agar
- ¼ stem of lemongrass, crushed
- 30 g RYU Wasabi paste or
- 4 g RYU Wasabi paste powder
- ½ tsp sugar
- A pinch of salt
INSTRUCTIONS
- Pour the coconut milk, cream and vegetable stock/fruit juice into a pan. Add some lemongrass and optional agar agar and bring to the boil. As soon as it boils, remove the pan from the heat and flavour with salt and sugar.
- Leave the mixture to cool for half an hour.
- Then remove the lemongrass, stir in the RYU Wasabi paste or RYU Wasabi paste powder and pour into an ISI bottle.
- Screw on the capsules and shake firmly.
- Important: refrigerate the bottle for at least two hours before use.
UTENSILS
1 iSi bottle & 1 cream capsule
use
Espuma can be served as a topping for savoury meat, fish or vegetable dishes or as a sweet accompaniment to fruity desserts.