Susan of Food Blogga chose berries for the 45th edition of Sugar High Friday.
This month I obviously feature currants, especially redcurrants. I also used them for my
Espuma is the Spanish word for spume/foam. The consistency is mousse like but it is frothed up with nitrogen in a cream whipper *. This allows desserts without eggs or heavy cream.
||REZKONV-Recipe – RezkonvSuite v1.4
||2 to 3 Servings
||Sugar or more according to taste
||Edited *RK* 07/28/2008 by
Preparation: Soak the gelatin in cold water. Boil redcurrants with the sugar, puree and pass through a fine sieve. The seeds must be removed. Stir in the and stir in the pressed out gelatin. Leave to cool. Beat with a whisk before pouring into the cream whipper
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