Red berry foam and spéculoos
Serves 4 – 15 min preparation – 30 min cooling.
- Hull and wash 350g of strawberries.
- In a blender, mix the strawberries, 15cl of water, 10g of icing sugar, and 1g of xantha.
- Pass the juice through a thin sieve.
- Pour 250 ml of juice into the siphon and inject one charger of gas into it.
- Store the siphon in the fridge for 30 min.
- Crumble the spéculoos and put them on the bottom of verrines (small heat-proof dessert glasses).
- Top them with the strawberry foam.