Peanut Espuma

Peanut Espuma

  • 1 curry paste
  • 1 tbsp.oyster sauce
  • 1 tsp.honey
  • 2 sauce
  • 300 mlcoconut milk
  • 150 mlchicken stock
  • 4 tbsp.peanut butter 
  • 1 tsp.Fishsauce 

Sauté the curry paste with oyster sauce and honey and deglaze with soy sauce. Add coconut milk and  stock and bring to the boil.


Blend in the peanut butter and season with the fish sauce and salt.


Then pour through iSi Funnel & Sieve into a 0.5 L iSi Whip, screw on 1 iSi Professional Charger and shake about 18 times.

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