![](https://koppertcress.com/media/cache/generic/rc/G5BM41Em/uploads/media/66bf3e6b6e3f8/horizontaal-granny-smith-en-shiso-leaves-green-gel-1.png)
Sansho and ginger espuma, Gastronomixs
A foam based on ginger and Sansho Leaves. The Sansho adds fresh, even tingling taste of citrus, yuzu and kaffir lime. A perfect fresh combination with coconut and ginger.
Ingredients for 625 grams
- 500 g coconut milk
- 10 sprigs Sansho Leaves
- 50 g ginger, cut in pieces
- 125 g egg white
Method
- Place the coconut milk, Sansho Leaves and ginger together in a pan and heat to 80°C.
- Let it infuse for half an hour.
- Pass the coconut milk through a fine sieve, pressing out the flavors from the ginger and Sansho Leaves.
- Ensure the coconut milk has cooled back to room temperature.
- Emulsify it with the egg white using an immersion blender.
- Place it in a siphon and aerate it with two cream chargers.
- Let it chill for at least 2 hours.
Serving suggestions
- Delicious in combination with components of mango, yuzu and white chocolate.
- Perfect with rice, vanilla and macadamia nut components.
- Combines well with orange, dark chocolate and caramel.
Recipe: Gastronomixs
![](https://koppertcress.com/media/cache/generic/rc/tuh7ZeLi/uploads/media/66bf3e71bf7f0/verticaal-granny-smith-en-shiso-leaves-green-gel-1.png)
![](https://koppertcress.com/media/cache/generic/rc/2jCYLXX4/uploads/media/66bf3a704a319/20210406-gastronomixs-logo-rgb-payoff.png)
Related recipes
Gastronomical masterpieces
Related products
Say yes to the cress