BASIC textur - herbacuisine

Basis for
foams
BASIC textur is the ideal basis for frothed foods and drinks. Whether you wish
to prepare smoothies, sorbets, ice cream, mousses or fruit or vegetable froths –
you always get a stable, creamy texture.
foods can thus be formed and presented individually. You will love the way the
food, especially frozen products, keeps its shape and is very slow to melt.
Smith´s Cocktail
(serves 10)
1,500 g crushed ice
500 g Pecheur mignon
400 g BASIC textur
400 g lime juice
400 g Herbasweet
400 g cider, dry
150 g Calvados
150 g Havanna White rum
10 granny Smith apple,
freshly grated
3g zest of lime
1. Place all ingredients in a bar
shaker and shake well for one minute,
then strain through a strainer/
course sieve into a Caipirinha
glass filled with crushed ice.
2. remove the solids left in the bar
shaker and purée in the mixer;
pour the resulting foam onto the
cocktail and serve.
3. garnish with mint, lime and a spiral
of apple peel.
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