Sansho and ginger espuma, Gastronomixs

• 500 g coconut milk
• 10 sprigs Sansho Leaves
• 50 g ginger, cut in pieces
• 125 g egg white

• 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.

• 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.

Link to component

Recipe: Gastronomixs