Directions
- 1Melt the butter in a pan and cook the sliced shallot for 5 minutes.
- 2Add the red cabbage, salt and grounded black pepper, then the water and cook for 15 minutes until soft.
- 3Once done, blend well adding grated parmigiano reggiano and fresh cream.
- 4Put in a syphon and charge with one N2O cartridge.
- 5Let rest in the fridge for at least 6 hours, then serve the espuma.
- 6Spray some lemon juice on the espuma.
Ingredients
- 200 gr sliced red cabbage
- 200 ml fresh cream
- 70 ml water
- 1 sliced shallot
- 5 gr butter
- 30 gr parmigiano reggiano
- lemon juice
- 1 pinch salt
- 1 pinch grounded black pepper
Equipment
panblendersyphonN2O cartridgegraterstrainerperfume bottle
Tips
- Let rest in the fridge for at least 6 hours.
- Spray lemon juice on the espuma to change its color from purple to pink.
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