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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
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