Sorrel foam

with fresh strawberries

Sorrel foam

  • 150 mlmilk
  • 80 gAgave syrup
  • 50 gfresh sorrel
  • 0.25 tsp.guar Gum
  • 1 ×lemon(s), juice and zest
  • 250 mlheavy cream
  • 1 ×pinch of salt
  • 300 gstrawberry (strawberries)
  • 80 gAgave syrup


Sorrel foam

Blenderize milk, 50 g agave syrup, sorrel and guar gum in a blender. Then add 1/2 lemon, cream and salt and stir briefly. Fill the mass through iSi Funnel & Sieve into a 0.5 L iSi Whip, screw on 1 iSi cream charger and shake vigorously. Chill the mass in the refrigerator for 1-2 hours.


Wash 100 g of strawberries, mix with the remaining ingredients and blenderize it. Quarter the remaining strawberries and marinate with the sauce.


Garnish with crunchy biscuit crumbs and blood dock.

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