|For the espuma:|
|For the caramel:|
|Sea salt||Pinch of|
|Lamb Weston sweet potato shoestring fries||80g|
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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.