/ Creams

Raspberry and caramel espuma

A creation by Martín Lippo

Raspberry and caramel espuma

Put the puree in wide container.
Place in a dehydrator at 40°C until you are left with 100g of puree (about 5h)
Mix all ingredients with a hand blender
Fine strain.
Place in a siphon.
Insert a gas cartridge
Let it rest in the fridge during 2h before use.

Serve on a plate with fresh raspberries, Boiron raspberry coulis and lyophilized caramel
Raspberry and caramel espuma

Innovations, news, recipes...

Receive our newsletter dedicated to your business.

In which language would you like to receive My VB newsletter?