OVOMALTINE ESPUMA

Add all ingredients to a whipper, close tightly, and charge with one gas charger. Then, shake the whipper vigorously about 8–10 times.

Place some crumbled meringues in a glass, carefully pipe the mousse on top, and garnish with a dusting of Caotina powder.

An Ovomaltine espuma is a unique combination: airy and light in texture, yet intense with the malty, chocolatey flavor we all love.

Here are some perfect pairings for this dessert highlight:

Textural Contrasts
Since the espuma is almost weightless on the palate, it calls for a bit of a "crunch." For a classic touch, we recommend chopped hazelnuts or caramelized walnuts. Crumbled Ovomaltine biscuits or a classic granola also work beautifully. If you prefer a sweet-and-salty twist, try crushed pretzels or salted caramel popcorn—they provide a magnificent contrast to the malt.

Fruity Companions
To brighten up the rich malt notes, fruit is an excellent choice: Bananas, either freshly sliced or briefly caramelized in butter and honey, taste wonderful, as do fresh raspberries. For a more sophisticated pairing, try pears poached in red wine or a spiced syrup; they harmonize perfectly with the deep malt flavors.

"Underneath" or "On the Side"
If the espuma is taking center stage as a topping, it pairs beautifully with warm chocolate lava cakes. This duo is pure luxury. Vanilla or coffee ice cream also makes a great match, as does rice pudding or even a warm bowl of porridge.

Our Secret Tip: The "Ovo-Mocca Combo"
Serve the espuma over an espresso cream or as a head on a strong Cold Brew Coffee. The roasted notes of the coffee enhance the malty flavor of the Ovomaltine without overpowering it. Important: Ensure the espuma is well-chilled when it comes out of the whipper to maintain its stability—especially when served on warm dishes.