Spinach espuma



For 20 servings

500 g basic spinach puree

125 ml poultry stock

200 ml Debic Culinaire Original

5 g agar-agar

6 g sheet gelatine

1 g salt


Soak the gelatine sheets in cold water.

Transfer all remaining ingredients to the blender and cutter completely smooth in 10 minutes.

Transfer the mixture to a pan and briefly bring to the boil.

Remove from the heat, add the gelatine and season further.

Pour over into a 1-litre siphon and aerate with 2 gas cartridges.

Keep the mass warm while serving at 65°C.