Coconut Espuma // Toasted Coconut // Cocoa Nibs // Lime Zest
Make your favorite Chocolate Pot de Creme recipe. (For home use, I do not recommend baking your custard in a glass.) The following recipe will make a light and refreshing coconut foam to cut the richness of the custard. Add the foam just before serving.
Coconut Espuma
800 g Coconut Milk
25 g Sugar
3 g Egg White Powder
1.5 g Xanthan Gum
Combine all ingredients in a blender
Pour into a 1 qt siphon
Charge with 2 charges, shaking for 1 min after each
Refrigerate for 1 hour before use
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