The Pear Espuma can be used as a topping for ice cream or simply eaten on his own.
Ingredients
- 1 gsugar
- 3 ×sheet(s) of gelatin
- 2 ×pear(s)
- 250 mlpear juice (or 125 ml water and 125 ml white wine each)
1
Peel and decore the pears and cut into small pieces. Cook with pear juice and sugar until soft, puree and pass through a fine sieve. Soak the gelatin in cold water, squeeze out, heat to approx. 60 °C with some pear sauce and stir in the remaining mixture.
2
Pass the mixture through an iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Let the filled Whipper cool in the refrigerator for a min. of 6 hours. Shake well once more before serving.
3
The light Espuma goes perfectly with strong cheese.
iSi tip
Season the pear sauce with white wine, cinnamon, lemon juice, and maybe pear spirit.
Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.
