Inspiration

Dried sponge cake of green herbs | Smoked eel | Caviaroli Pearls | Cress | Green herbs

Ingredients

• 80g Natural Paste Almond
• 120g Polydextrose
• 40g flour
• 270g water
• 40g Albumine High Whip
• 100g green herbs
• 3g Emulbinder
• 1g salt
• Caviaroli Pearls

Preparation

1. Mix water with Albumin High Whip.
2. Mix Polydextrose with the flour and Emulbinder.
3. Mix Natural Paste Almond with green spices 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 microwave for 45-50 seconds at 800W
10. Unmould and cut into desired shape.
11. Let dry at 50-55°C for 2-3h.