Cocoa Nib & Liqueur Foam

Restaurateur
Proespuma Cold Cocoa Nib & Liqueur Foam SOSA

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.