- 300 g cherry puree
- 200 ml creme fraiche
- 1 leaf gelatine
cherry mousse for espuma
dan watkins
8th September 2011
cherry mousse for espuma
Soak gelatine
Heat cherry puree and melt soaked geliatine in the puree.
Mix puree and creme fraich...
Ingredients
Method
Soak gelatine
Heat cherry puree and melt soaked geliatine in the puree.
Mix puree and creme fraiche
Fill espuma and charge.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
