Plum wine espuma: coarsely chop the lemongrass and crush it with a saucepan. Lightly caramelize the sugar. Add the lemongrass and extinguish with half of the plum wine. Remove from heat and let the gelatine melt in the wine. Allow to infuse for about 15 minutes. Then pour through a sieve into the remaining plum wine. Fold in the yogurt and fill the whole into a Gourmet Whip. Close the whip, screw in 2 gas cartridges, shake well and refrigerate for at least 3 hours.
Litchi Ragout: In the meantime, stir through honey and passion fruit juice, boil until syrupy, then cool. Peel and pit the lychees. Mix the boiled down passion fruit juice with the litchis, lime zest and juice. Fill the lychee ragout into glasses, drizzle plum wine espuma on top and bring to the table on the spot.
Tip: Use a regular or light yogurt, yes, as needed!
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