HONEY ESPUMA WITH SBRINZ CRISPS

Pour the cream, yogurt, and honey into a Kisag Whipper through a funnel and sieve. Charge with one charger and shake vigorously about 8–10 times.

For the cheese crisps, grate a little Sbrinz into a pan and let it melt. Then, allow to cool.

Dispense the foam into a glass, place the crisps on top, and finish with another light layer of foam. Garnish with grated Sbrinz. For an extra crunch, you can add some grated and deep-fried celeriac.

This sophisticated interplay between the floral sweetness of honey and the salty, nutty umami notes of Sbrinz is a versatile highlight for upscale occasions.

Here are our recommendations for pairing this honey espuma and Sbrinz crisps:

As Part of an Exclusive Appetizer Buffet
This bite pairs beautifully with modern interpretations of Swiss classics, such as cured meats (Bündnerfleisch or Mostbröckli), nuts (roasted walnuts or pecans), or fruit. Fresh fig wedges or thin slices of tart apple are ideal for adding a refreshing touch.

The Perfect Pairing in a Glass
To balance the richness of the cream and the saltiness of the cheese, we recommend a dry Champagne or a Swiss Cuvée (Extra Brut), a full-bodied white wine (e.g., Chardonnay or Heida), or a non-alcoholic, crisp dry cider or apple-ginger spritzer.

As an Amuse-Bouche
In a fine-dining menu, this espuma is a perfect starter before autumnal dishes (such as cream of pumpkin soup or game) or root vegetable courses. Since deep-fried grated celeriac can be added for extra crunch, this appetizer is an ideal prelude to menus featuring celery, parsnips, or beetroot.