Sauerkraut Espuma

With Culinaire Original

Espuma Sauerkraut Dashi
Sauerkraut Espuma - photo1 | Debic

Ingredients

Espuma

500 ml Debic Culinaire Original

300 g sauerkraut

100 ml dashi (or chicken stock)

salt

Preparation

Espuma

Heat the cream and add the sauerkraut.

Gently cook the sauerkraut in the cream and add the dashi.

Blend until smooth in a blender and pass through a fine sieve.

Season to taste with salt.

Pour into a 1 l whipping cream canister and aerate with two CO2 charges.

Leave to cool for a few hours and shake before use.