Espuma Algae Powder Emerald

See Koppert Cress’ recipe for Espuma Algae Powder Emerald:

INGREDIENTS

• 200 ml double cream
• 1 tbsp Algae powder Emerald
• 1 egg yolk
• 1 tbsp olive oil
• 1 tbsp water
• 1 tbsp mustard

EQUIPMENT

• Whipped cream dispenser

METHOD

• Separate the egg white from the egg yolk.
• Put the double cream, oil, water, egg yolk, Algae Powder Emerald and mustard in the whipped cream dispenser.
• Close the dispenser bottle, add the cartouche of gas and shake it for 20 seconds.
• Leave in the cold room for 60 minutes.
• Spray the espuma in the center of a plate.
• Sprinkle with Algae Powder Emerald.
• Add a rice paper cracker with Algae Powder Emerald (recipe) to the plate and serve.

Recipe: Franck Pontais

Finished recipe Espuma Algae Powder Emerald

Brought to you by our partners, Koppert Cress. 

crystallized Jasmine Blossom

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Koppert Cress is on a never-ending quest to find natural, innovative ingredients that chefs can use to intensify the taste, scent or presentation of their dishes. A huge international network of biologists, plant experts and gastronomists support a steady stream of products, that meet the ever higher culinary demands of restaurants around the world.

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