MAGENBROT ESPUMA

Crumble the Magenbrot into a saucepan, add the milk and bring briefly to the boil.

Pass the mixture through a fine sieve and funnel into a 0.5L Whipper, close the Whipper securely and chill in the refrigerator for about 2 hours.

Before use, charge the Whipper with one Whipper charger and shake vigorously about eight to ten times.

To serve, place a little crumbled Magenbrot in a glass, dispense the espuma on top and garnish with crumbled biscuits of your choice.

The Magenbrot espuma brings familiar Christmas flavours into a surprisingly light form. To make the spicy and sweet notes even more versatile, you can complement the dessert with fruity, crunchy or subtly bitter components. With just a few additional ingredients, you can create new variations time and again – entirely to suit your taste.

Fruity Additions
Fruity components pair particularly well with the spicy-sweet flavour of Magenbrot. Finely sliced pear, apple compote or a few orange segments add freshness to the dessert and create a pleasant contrast to the creamy espuma. Plum compote or a few berries also make a delicious combination.

Crunchy Toppings
For added texture, you can complement the Magenbrot espuma with crumbled biscuits, caramelised nuts or roasted almonds. A little crumbled Magenbrot also makes an ideal topping and enhances the dessert’s flavour.

Spices and Delicate Accents
A pinch of cinnamon, a touch of vanilla or a little finely grated orange zest accentuates the Magenbrot’s festive aromas. If you would like to add an extra contrast, serve the espuma with some dark chocolate, cocoa nibs or a delicate chocolate sauce.

Serving Suggestion
The Magenbrot espuma looks particularly appealing when served in small glasses. Simply layer some crumbled Magenbrot or fruit compote in the glass, pipe the espuma on top and finish the dessert with a crunchy topping. With just a few simple steps, you can create an uncomplicated dessert for the Advent and Christmas season.