PEA WASABI ESPUMA

Briefly bring the frozen peas to a boil together with the stock.

Blend all ingredients using a hand blender or a stationary blender until very smooth. Finally, season to taste with salt, pepper, and wasabi paste.

Strain the mixture through a funnel and sieve into a 0.5 L whipper (e.g., Whipper Professional) and pressurize with one charger. Shake the whipper vigorously 12–14 times and refrigerate for at least 3 hours before use. Shake once more before serving.

The Pea Wasabi Espuma is a fantastic combination of the natural sweetness of the pea and the sharp, fresh note of wasabi. Its vibrant light green colour makes it a true highlight on any plate.

Some ideal pairings for this espuma: 

Fish and Seafood
- Seared salmon or tuna: The spiciness of the wasabi cuts perfectly through the richness of the fish
- Scallops: The sweet pea notes underscore the delicate aroma of the scallops
- Sushi & Sashimi: A modern interpretation instead of the usual wasabi paste
- Shrimp Tempura: The airy espuma provides a great contrast to the crispy batter

Beef
- Beef Tataki or Carpaccio: A few dollops of espuma on raw or briefly seared meat - Fillet Steak: An elegant and light alternative to classic herb butter

Vegetarian Starters
- Burrata with Tomatoes: The combination of creamy burrata and spicy espuma makes for a great modern starter
- Steamed Asparagus: Green asparagus in particular harmonises excellently with the pea flavour
- Beetroot: The earthy sweetness of the beetroot and the heat of the wasabi are a delicious match

Soup Topping
- Pea Soup: Elevates a classic pea soup to gourmet level instantly
- Clear Consommé: A small mountain of foam in the centre of the plate that slowly melts while eating

Credit: isi.com