Seaweed Espuma

With Culinaire Original

Espuma Debic Culinaire Original seaweed
Seaweed Espuma - photo1 | Debic

Ingredients

Espuma

800 ml Debic Culinaire Original

250 g chuka wakame (seaweed salad)

salt

Preparation

Espuma

Heat the cream and add the chuka wakame.

Leave to infuse and blend until smooth in a blender.

Pass through a fine sieve and season to taste with salt.

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

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