Rhubarb Espuma – Vegan
Ingredients:
Rhubarb puree
330 gr
Rhubarb Syrup
400 gr
Potato whip
30 gr
by Sosa
Ascorbic Acid
15 gr
Rhubarb Compound
50 gr
by Sosa
Gelespessa
6 gr
by Sosa
Preparation mode:
- Combine all together and blitz
- Pass in to Espuma gun
- Charge 3 – 4 times
Used for this vegan rhubarb dessert