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

1. Mix water with Albumine High Whip. 
2. Mix Polydextrose with the flour and Emulbinder. 
3. Mix Natural Paste Almond with green herbs and salt.
4. Mix everything together.
5. Fill an espuma bottle with the mixture.
6. Place 3 gas bombs in the bottle.
7. Let rest in the refrigerator.
8. Fill cardboard cups by half.
   
9. Cook in the microwave for 45-50 seconds at 800W.
10. Unform and cut into desired shape.
    
11. Allow to dry at 50-55°C for 2-3h.