Warm Winter Squash Foam
Restaurateur
Ingredients
500 g Winter squash purée
40 g SOSA Proespuma Hot
40 g Caster sugar
40 g Water
Use the water and sugar to make a syrup. Heat the winter squash purée, add the Proespuma and syrup, then mix using an immersion blender.
Pour into a siphon and screw in one or two gas cartridges.
Store in a bain marie and serve warm.
