Fig and gorgonzola nitro waferPastry recipe
For gorgonzola espuma
- Frozen fruit purée 100% : Fig - 110g
- Cream 35% fat - 80g
- Whole milk - 20g
- Salt - 2g
- Gorgonzola - 150g
- Gas cartridge - 1
Heat cream, milk, fig puree and salt at 85°C
Transfer in a measuring jug
Mix with a hand blender
Place in a siphon
Insert a gas cartridge
Let it rest in the refrigerator or in an inverted bain-marie
Freeze two metal cookie stamps with liquid nitrogen
Make a circle of espuma on one of them.
Press on it with the other stamp and let it freeze for 6-7 seconds.
Keep it in the freezer at -18°C or serve this iced snack immediately on a frozen support.
In this step