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.
  • 350g strawberries
  • 15cl water
  • 10g icing sugar
  • 1g xantha
  • 12 spéculoos