Green pea espuma with radish sandwiches

Chop the bouillon cube and prepare the broth as described on the package. Pour the peas into the boiling broth and cook for 15 minutes. Transfer the peas to another bowl, collect 200 ml of broth.

Puree the boiled peas by adding the broth. Stir in the cream, salt and place in the refrigerator. Wash the chives, dry and chop, and pour the cooled pea-cream mass into the siphon. Shake the siphon and distribute the airy foam (espuma) on portioned plates. Pepper and sprinkle with chopped onions.

Baguette cut into slices, spread with cheese. Wash the radish, dry it, cut into thin circles and put on the cheese. Sandwiches pepper, salt and sprinkle with chives.