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Sicilian Lemon Balsamic Foam with Peanut Sprouts

Prep Time: 20 mins  |  Total Time: 30 mins  |  Servings: 4  |  Key Microgreen: Peanut Sprouts

Made with Oh Micro! Peanut Sprouts Microgreens  

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Ingredients

  • For the Sicilian Lemon & Balsamic Foam (Espuma):

    • 60 ml fresh Sicilian lemon juice
    • 30 ml white balsamic vinegar
    • 60 ml water
    • 2 g soy lecithin (or gelatine/ultra-tex for foam stabilization)
    • Pinch fine sea salt

  • For the Extra Virgin Olive Oil Soil / Dust:

    • 30 ml high-quality extra virgin olive oil
    • 20 g tapioca maltodextrin (Zorbit)

  • For Assembly & Garnish:

    • Oh Micro! Peanut Sprouts (trimmed and cleaned)

Instructions

  1. Create the Olive Oil Soil:

    In a small bowl, gradually whisk the extra virgin olive oil into the tapioca maltodextrin until the liquid transforms into a light, powdery "soil" or "snow" texture. Pass through a fine mesh sieve if needed for an even crumble. Set aside.

  2. Prepare the Lemon-Balsamic Foam:

    Combine the Sicilian lemon juice, white balsamic vinegar, water, sea salt, and soy lecithin in a shallow, wide container. Insert an immersion blender right at the surface of the liquid to incorporate air, whipping until a stable, fluffy foam forms on top. 

  3. Plate & Assemble:

    Spoon a delicate layer of the Sicilian lemon balsamic foam into the center of individual tasting bowls. Generously dust the foam with the olive oil soil.

  4. Garnish & Serve:

    Cross two crispy peanut sprouts across the dish. Serve immediately while the foam is light and airy!