Spongecake of green herbs with smoked eel
Dried spongecake of green herbs | Smoked eel | Caviaroli Pearls | Cress | Green herbs
Spongecake of green herbs
Ingredients
- 80g Natural Paste Almond
- 120g Polydextrose
- 40g flour
- 270g water
- 40g Albumine High Whip
- 100g green herbs
- 3g Emulbinder
- 1g salt
Preparation
- Mix water with Albumine High Whip.
- Mix Polydextrose with the flour and Emulbinder.
- Mix Natural Paste Almond with green herbs and salt.
- Mix everything together.
- Fill an espuma bottle with the mixture.
- Place 3 gas bombs in the bottle.
- Let rest in the refrigerator.
- Fill cardboard cups by half.
- Cook in the microwave for 45-50 seconds at 800W.
- Unform and cut into desired shape.
- Allow to dry at 50-55°C for 2-3h.
Spongecake of green herbs with smoked eel
Dried spongecake of green herbs | Smoked eel | Caviaroli Pearls | Cress | Green herbs
Spongecake of green herbs
Ingredients
- 80g Natural Paste Almond
- 120g Polydextrose
- 40g flour
- 270g water
- 40g Albumine High Whip
- 100g green herbs
- 3g Emulbinder
- 1g salt
Preparation
- Mix water with Albumine High Whip.
- Mix Polydextrose with the flour and Emulbinder.
- Mix Natural Paste Almond with green herbs and salt.
- Mix everything together.
- Fill an espuma bottle with the mixture.
- Place 3 gas bombs in the bottle.
- Let rest in the refrigerator.
- Fill cardboard cups by half.
- Cook in the microwave for 45-50 seconds at 800W.
- Unform and cut into desired shape.
- Allow to dry at 50-55°C for 2-3h.