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Seaweed Espuma

With Culinaire Original

Espuma Debic Culinaire Original seaweed

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Ingredienser

Espuma

800 ml Debic Culinaire Original

250 g chuka wakame (seaweed salad)

salt

Tillredning

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.

Receptetiketter Espuma Debic Culinaire Original seaweed

Debic bagare

Debic bagare