Ravioli with ricotta and chuchu foam with thyme 🥬
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- Chuchu | 2 kg
- Thyme | 1 unit(s)
- Salt | to taste
- Pepper | to taste
- Whole milk | 2 l
- Alcohol Vinegar | 400 ml
- Eggs | 5 unit(s)
- Peel, cook and beat the chayote with thyme in a blender.
- Add water if necessary, the chayote already has a lot of water and to give the foam point use eggs without the yolks and add salt.
This foam is made to use in the siphon!
Heat the milk without letting it boil. The point would be to put your finger and not burn!
Then add the vinegar and set aside for almost 12 hours.
Then just drain, wash a little to remove the vinegar and correct the salt
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