SHF #45: Berries - Redcurrant Espuma
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Susan of Food Blogga chose berries for the 45th edition of Sugar High Friday. This month I obviously feature currants, especially redcurrants. I also used them for my |
Redcurrant Espuma
Espuma is the Spanish word for spume/foam. The consistency is mousse like but it is frothed up with nitrogen in a cream whipper. This allows desserts without eggs or heavy cream.
| -========= | REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: | Redcurrant Espuma |
| Categories: | Dessert |
| Yield: | 2 to 3 Servings |
Ingredients
| 400 | grams | Redcurrants | |
| 2 | tablesp. | Sugar or more according to taste | |
| 4 | Sheets | gelatin |
| Edited *RK* 07/28/2008 by | |
| Ulrike Westphal |
Directions
Preparation: Soak the gelatin in cold water. Boil redcurrants with the sugar, puree and pass through a fine sieve. The seeds must be removed. Stir in the and stir in the pressed out gelatin. Leave to cool. Beat with a whisk before pouring into the cream whipper
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Technorati Tags: Sugar High Friday, berries, redcurrant, espuma
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