@gronda.com: Find the recipe on Gronda 🙌 This creation by Chef Angelos Koligliatis transforms pumpkin into an incredibly light, airy foam. Juicing removes the fiber, while lecithin stabilizes the air bubbles. Heated to precisely 50°C and aerated with an aquarium pump or immersion blender, the mixture becomes a delicate pumpkin air packed with aroma and flavor.

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Sunday 06 September 2026 17:05:02 GMT