Sponge with a foraged twist
It is always fun to try something different and if you have a couple of gadgets in the kitchen and don’t use them much then try out our microwave sponge…yep – microwave – often a sinful word to use in a high-end commercial kitchen – but they have their uses!
Ingredients
120g sweet cicely (locally foraged)
120g hazelnuts roasted
380g egg white
240g egg yolk
60g plain flour
5g caster sugar
6g salt
Method
Blend until smooth
Pass through a chinois into a pressurised gas gun with 2 charges
Rest for 1-2 hours
Squirt the mixture into a plastic cup with holes at the bottom
Cook for 30 seconds in the microwave
Can substitute hazelnuts for pistachio, almonds or dehydrated fruit
Suggestion – serve the sponge as a garnish on a main dessert or have the sponge with a cup of tea!