Currant foam with cream

Name: Currant foam with cream
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 125 ml black currant nectar; 100 g Sugar; 2 Protein (size M); 100 g Whipped cream; 1/2 package Vanillin sugar; 7-10 Tbsp possibly currant panicles

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

125 ml black currant nectar
100 g Sugar
2 Protein (size M)
100 g Whipped cream
1/2 package Vanillin sugar
7-10 Tbsp possibly currant panicles

Directions

1
Place the currant nectar, sugar and egg white in a mixing bowl and whisk with the whisk of the hand mixer for about 12 minutes until foamy. Whip the cream, allow vanilla sugar to trickle in, stir in briefly.
2
Pour the froth into 4 dessert glasses, using a tablespoon to pour the cream onto one half of the froth. Decorate with panicles as desired.