Cocoa Nib & Liqueur Foam
Restaurateur
Ingredients
100 g COCOA NIBS
420 g Milk
80 g Caster sugar
25 g SOSA Proespuma Cold
10 g Wolfberger chocolate liqueur
Heat the COCOA NIBS on a low heat at 300-320°F (150-160°C) for approx. 10 minutes.
Heat the milk and pour onto the nibs while they are still piping hot.
Leave to infuse for a maximum of 10 minutes, then strain.
Add the Proespuma Cold and sugar to the infused milk and mix using an immersion blender. Leave to cool.
Incorporate the liqueur, then put the mixture in the siphon.
Load two compressed air cartridges and, when you are ready to serve, siphon out the very cold mixture.
Note: This recipe cannot be frozen.
