Signature Fruit : fruit espuma

Our brand ambassador chefs Jordi Bordas, Philippe Rigollot, and David Wesmael reveal you the optimal "Signature Fruit" recipe to realize fruit espuma with each of our fruit purees.

Base for 1 siphon / 2 cartridges
• Moisten the gelatine in 25g to 35g of fruit puree for 15 to 20 minutes.
• Heat 100g of the puree to 50°C with the sugar and stabilizer.
• Add the moistened gelatine.
• Blend with the rest of the puree.
• Thoroughly whisk the two mixtures together.
• Set aside or put in the siphon immediately. Gas with two cartridges and chill for at least 2 hours at 4°C.
 

LEMON Espuma

Sugar 40g
Gelatine 5g
Puree for gelatine 25g
Sorbet stabilizer 2g
Lemon frozen puree 350g

COCONUT Espuma

Sugar 20g
Gelatine 5g
Puree for gelatine 35g
For the more liquid purees (Cactus flower, Pomegranate, Lychee, Passion fruit), rehydrate the gelatine with just 5 times its weight in puree - i.e. 25g
Coconut frozen puree 350g

FRUIT OF THE FOREST & RED FRUITS Espuma

Sugar 20g
Gelatine 5g
Puree for gelatine 35g
Red fruits frozen puree 350g

CHESTNUT Espuma

Sugar 20g
Gelatine 5g
Puree for gelatine 35g
Chestnutfrozen puree 350g

MOJITO Espuma

Sugar 20g
Gelatine 5g
Puree for gelatine 35g
For the more liquid purees (Mojito and Citrus Fruit Cocktail), rehydrate the gelatine with just 5 times its weight in puree - i.e. 25g
Sorbet stabilizer 2g
Mojito frozen puree 350g

 
> To have all recipes reported in Signature Fruit leaflet, please ask your local distributor.

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