Vinaigrette of apple and balsamic

Name: Vinaigrette of apple and balsamic
Ingredients: 50 g Olive oil; 125 g apple puree (Boiron); 125 g Water; 3 g gelespessa (Sosa)

You can have this vinaigrette on the table in no time.

Ingredients

50gOlive oil

125gapple puree (Boiron)

125gWater

3ggelespessa (Sosa)

Using an immersion blender in a measuring jug, mix: 125 grams apple purée (Boiron), 125 grams water, 150 grams balsamic vinegar, 50 grams olive oil, and 3 grams gelespessa and, if desired, fresh parsley.

Sosa

25236639

per JAR 500 Gram

per unit à 6 JAR

This is how we make apple juice foam!

We work with xanthan. This is ideal if you don't want to reduce the jus any further, as the flavor would become too strong.

Thanks to the gel cream, you get a nice firm yet creamy lemon curd.

By using the siphon, you get extremely airy foam.

The advantage of this recipe is that you create a drinkable foam without a hand blender. Easy to prepare mise-en-place.

We make this foam using a pond pump!

A savory foam to surprise your guest.