Churros with red fruits espuma

Heat the Panna Cotta gently until fully liquid but not boiling.

Add the red fruits purée, sugar, lemon juice and fine salt and mix until completely homogeneous. 

Strain through a fine sieve to ensure a smooth texture suitable for siphon use.

Cool the mixture to below 30°C, then pour into a siphon. 

Charge with 2 N2O cartridges, shake well and refrigerate for at least 3 hours.

Grind the dried matcha and kaffir lime sugar leaves to a very fine powder using a spice grinder. 

Sieve to remove any fibrous pieces.

In a bowl, combine the sugar and matcha powder. 

Add the finely ground kaffir lime powder.

Mix thoroughly until the colour is uniform.

Pass through a fine sieve to ensure a smooth, lump-free texture.

Store in an airtight container away from light and humidity.