Ingredients
- For the espuma:
- Milk 50ml
- Cream 200ml
- Mascarpone 50g
- Icing sugar 30g
- Nespresso forte 30ml
- For the caramel:
- Sugar 250g
- Cream 200ml
- Vanilla pod ½
- Sea salt Pinch of
- Lamb Weston sweet potato shoestring fries 80g
Method
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- To make the espuma, mix together the milk, cream, mascarpone and icing sugar. Add the cooled Nespresso forte and mix again. Pour the mixture into an espuma gun or syphon and chill.
- To make the caramel, slowly heat the sugar and cream with the vanilla pod over a low heat until the desired colour and texture is achieved. Remove the vanilla pod and add the sea salt.
- Prepare the sweet potato shoestring fries according to instructions. Lightly sauté with the salted caramel and serve with the espuma for dipping on the side.
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