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WARM SWEET POTATOE ESPUMA
Servings
4 Persons
Difficulty
Easy
Ingredients
Pour l’espuma de patate douce
200 g patates douces épluchées- 250 ml lait
- 1 pinch sel
- 1 pinch poivre
- 70 g beurre
- 5 g magic texturizer
Products
- FUNNEL & SIEVE
CHF 59.00
- KISAG WHIPPER CHARGERS 10 PCS.
CHF 10.90
- KISAG WHIPPER PROFESSIONAL 0.5L
CHF 149.00
Tags
Preparation
Cook the sweet potatoes in lightly salted water until tender, drain them, and then warm them again with the butter and milk.
Blend finely in a hand blender or stand mixer together with the Magic Texturizer, then season to taste.
Pass the entire mixture through a funnel and sieve into a 0.5 L whipper (e.g., Kisag Whipper Professional), charge with one cream charger, and shake vigorously about 18–20 times. If desired, keep the whipper warm in a water bath at 69 °C.
Credit: isi.com
WARM SWEET POTATOE ESPUMA
.jpg%3Fts=1762783899)
You can prepare this recipe using the following products
Servings
4 Persons
Difficulty
easy
Ingredients
- Pour l’espuma de patate douce
- 200 g patates douces épluchées
- 250 ml lait
- 1 pinch sel
- 1 pinch poivre
- 70 g beurre
- 5 g magic texturizer
Tags
Preparation
Cook the sweet potatoes in lightly salted water until tender, drain them, and then warm them again with the butter and milk.
Blend finely in a hand blender or stand mixer together with the Magic Texturizer, then season to taste.
Pass the entire mixture through a funnel and sieve into a 0.5 L whipper (e.g., Kisag Whipper Professional), charge with one cream charger, and shake vigorously about 18–20 times. If desired, keep the whipper warm in a water bath at 69 °C.
Credit: isi.com
You can prepare this recipe using the following products
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