SPRING HERBAL FOAM

FOR THE KISAG WHIPPER 0.5 L

INGREDIENTS

150 ml	heavy cream
40 g	butter
100 ml	vegetable stock
250 g	floury potatoes
25 g	fresh mixed herbs (e.g., parsley, dill, cress, basil) )

Boil the potatoes in salt water until soft, peel them and mash them with the potato masher. Heat the heavy cream and mix with the mashed potatoes and the
vegetable stock. Add butter and herbs.

Pour through the Kisag funnel & sieve directly into the 0.5 L Kisag whipper, insert a Kisag charger and shake vigorously 8 to 10 times.

Recipe PDF Download

PREPARATION