User guide

34
SPRING
Equipment: espuma gun
(soda siphon)
Serves 6
1 bunch green asparagus
Chicken stock
250ml single cream
2 sheets gelatine
Wash and peel the asparagus spears, discarding
the tough, woody bases. Set six spears aside. Chop
the remainder into small pieces.
Immerse the asparagus in a pan of hot chicken
stock (the liquid should just cover the spears) and
cook for approx. 20 min until the asparagus is soft.
Add the cream and season with pepper.
Put the gelatine sheets in a bowl of cold water to
soften.
Process the asparagus in the Smoothiemix, together
with the chicken stock and cream.
Add the gelatine to the creamed asparagus and stir
until dissolved.
Pour the resulting mixture into the espuma gun and
insert a gas cartridge. Shake the gun to combine
thoroughly.
Refrigerate for at least one hour.
Just before serving, heat a dash of olive oil in a
frying pan and fry the reserved asparagus spears
with a pinch of salt.
Serve the foam in tiny cocktail glasses, with the
asparagus spears on top.
Asparagus Foam
Preparation: 15 min • Cooking: 20 min • Resting time: 1 h