Comments on: TGRWT reminder and frozen rose foam http://blog.khymos.org/2009/04/27/tgrwt-reminder-and-frozen-rose-foam/ - dedicated to molecular gastronomy Thu, 29 Jul 2010 20:32:03 +0000 hourly 1 http://wordpress.org/?v=3.0 By: TGRWT #17 (apple and rose) roundup — Matmolekyler på Taffel.se http://blog.khymos.org/2009/04/27/tgrwt-reminder-and-frozen-rose-foam/comment-page-1/#comment-139892 TGRWT #17 (apple and rose) roundup — Matmolekyler på Taffel.se Mon, 11 May 2009 18:58:18 +0000 http://blog.khymos.org/?p=1555#comment-139892 [...] at Khymos actually managed to cook something suitable already for TGRWT #16 - rose foam sprinkled with apples, celery and pepper - as part of his roast chicken dish.  Having discovered that the foam could be frozen, for TGRWT [...] [...] at Khymos actually managed to cook something suitable already for TGRWT #16 – rose foam sprinkled with apples, celery and pepper – as part of his roast chicken dish.  Having discovered that the foam could be frozen, for TGRWT [...]

]]> By: dale desimone http://blog.khymos.org/2009/04/27/tgrwt-reminder-and-frozen-rose-foam/comment-page-1/#comment-136454 dale desimone Fri, 01 May 2009 20:01:51 +0000 http://blog.khymos.org/?p=1555#comment-136454 we have used frozen vanila foam - basic custard, foamed in a siphon- and frozen lime air in several desserts. the large amount of air creates great texture in low sugar frozen desserts. you can follow some of our experiments on thecomponents.wordpress.com. we have used frozen vanila foam – basic custard, foamed in a siphon- and frozen lime air in several desserts. the large amount of air creates great texture in low sugar frozen desserts. you can follow some of our experiments on thecomponents.wordpress.com.

]]> By: Erin Swing http://blog.khymos.org/2009/04/27/tgrwt-reminder-and-frozen-rose-foam/comment-page-1/#comment-135998 Erin Swing Thu, 30 Apr 2009 03:03:52 +0000 http://blog.khymos.org/?p=1555#comment-135998 Thanks Martin! You inspired me to develop a recipe I've been working on for the past month. http://thesensitiveepicure.blogspot.com/2009/04/pom-wonderfully-whipped.html Thanks Martin! You inspired me to develop a recipe I’ve been working on for the past month.
http://thesensitiveepicure.blogspot.com/2009/04/pom-wonderfully-whipped.html

]]> By: Carol Peterman http://blog.khymos.org/2009/04/27/tgrwt-reminder-and-frozen-rose-foam/comment-page-1/#comment-135968 Carol Peterman Wed, 29 Apr 2009 23:02:42 +0000 http://blog.khymos.org/?p=1555#comment-135968 Ice Foam is the first thing that popped into my mind. I have been working on a low-tech rose-apple concoction - Apple Rose Granola. I still need to make a few more refinements and will share the results once I get it where I want it. Ice Foam is the first thing that popped into my mind. I have been working on a low-tech rose-apple concoction – Apple Rose Granola. I still need to make a few more refinements and will share the results once I get it where I want it.

]]> By: Morten Båtbukt http://blog.khymos.org/2009/04/27/tgrwt-reminder-and-frozen-rose-foam/comment-page-1/#comment-135600 Morten Båtbukt Tue, 28 Apr 2009 22:13:45 +0000 http://blog.khymos.org/?p=1555#comment-135600 We use various gelling agents, mostly one that I can't remember the name of that is based on algae, but we have also used gelatin. It's basically the same way we make foams as the raspberry foam we currently serve with crema catalana but quickly frozen in individual forms (that are themselves prefrozen). The light texture and high level of acidity makes them perfect as non-filling palate cleansers. We use various gelling agents, mostly one that I can’t remember the name of that is based on algae, but we have also used gelatin.

It’s basically the same way we make foams as the raspberry foam we currently serve with crema catalana but quickly frozen in individual forms (that are themselves prefrozen).

The light texture and high level of acidity makes them perfect as non-filling palate cleansers.

]]> By: Martin Lersch http://blog.khymos.org/2009/04/27/tgrwt-reminder-and-frozen-rose-foam/comment-page-1/#comment-135591 Martin Lersch Tue, 28 Apr 2009 21:53:50 +0000 http://blog.khymos.org/?p=1555#comment-135591 Morten: Do you use egg white, gelatin, methyl cellulose or some other hydrocolloid for the frozen foams? Morten: Do you use egg white, gelatin, methyl cellulose or some other hydrocolloid for the frozen foams?

]]> By: Morten Båtbukt http://blog.khymos.org/2009/04/27/tgrwt-reminder-and-frozen-rose-foam/comment-page-1/#comment-135584 Morten Båtbukt Tue, 28 Apr 2009 21:41:58 +0000 http://blog.khymos.org/?p=1555#comment-135584 Hi. Just wanted to let you know that we use this as palate cleansers between the entré and the main course on our set menus where I work. We just call them "frozen foam from...". The two we've used most often are frozen foam from sea buckthorn and pineapple with pepper. Hi.

Just wanted to let you know that we use this as palate cleansers between the entré and the main course on our set menus where I work. We just call them “frozen foam from…”. The two we’ve used most often are frozen foam from sea buckthorn and pineapple with pepper.

]]> By: Martin Lersch http://blog.khymos.org/2009/04/27/tgrwt-reminder-and-frozen-rose-foam/comment-page-1/#comment-135557 Martin Lersch Tue, 28 Apr 2009 20:33:32 +0000 http://blog.khymos.org/?p=1555#comment-135557 Erin - there are a number of gelatin based foams in <a href="http://blog.khymos.org/recipe-collection/" rel="nofollow">"Texture - A hydrocolloid recipe collection"</a>. Most of the directions call for a whipper with nitrous oxide, but there's no reason you couldn't achieve a foam with a normal hand mixer. I also googled a little and found an old recipe for "Whipped Jell-O" from a "Joys of Jell-O" cookbook: <blockquote><strong>How to Whip Jell-O Gelatin</strong> One of the easiest things you can do to change the texture and appearance of Jell-O Gelatin – just whip it until thick and fluffy. Prepare Jell-O Gelatin (any fruit flavor) as directed on package and chill until very thick. Then beat with rotary beater or electric mixer until fluffy and thick – about double in volume results in the best eating and quality flavor.</blockquote> [found via RecipeZaar] I should also add that you can probably add anything milk or cream based while whipping if desired, such as yoghurt, ice cream, creme fraiche, sour cream or heavy cream. Erin – there are a number of gelatin based foams in “Texture – A hydrocolloid recipe collection”. Most of the directions call for a whipper with nitrous oxide, but there’s no reason you couldn’t achieve a foam with a normal hand mixer.

I also googled a little and found an old recipe for “Whipped Jell-O” from a “Joys of Jell-O” cookbook:

How to Whip Jell-O Gelatin
One of the easiest things you can do to change the texture and appearance of Jell-O Gelatin – just whip it until thick and fluffy. Prepare Jell-O Gelatin (any fruit flavor) as directed on package and chill until very thick. Then beat with rotary beater or electric mixer until fluffy and thick – about double in volume results in the best eating and quality flavor.

[found via RecipeZaar]

I should also add that you can probably add anything milk or cream based while whipping if desired, such as yoghurt, ice cream, creme fraiche, sour cream or heavy cream.

]]> By: Erin Swing http://blog.khymos.org/2009/04/27/tgrwt-reminder-and-frozen-rose-foam/comment-page-1/#comment-135554 Erin Swing Tue, 28 Apr 2009 20:23:10 +0000 http://blog.khymos.org/?p=1555#comment-135554 That looks and sounds great! It is almost reminds me of the foamy/whipped Jello gelatin my grandmother would make. I miss that stuff. Any clue on how to make it? My product for rose + apple will not be done until June. This combo inspired me to make some rose + apple wine. That looks and sounds great! It is almost reminds me of the foamy/whipped Jello gelatin my grandmother would make. I miss that stuff. Any clue on how to make it?

My product for rose + apple will not be done until June. This combo inspired me to make some rose + apple wine.

]]> By: Martin Lersch http://blog.khymos.org/2009/04/27/tgrwt-reminder-and-frozen-rose-foam/comment-page-1/#comment-135493 Martin Lersch Tue, 28 Apr 2009 18:33:57 +0000 http://blog.khymos.org/?p=1555#comment-135493 Or parfait? Someone also suggested meringue ice. The texture is similar to the egg white based foams, but a name should perhaps suggest that this is a foam without egg whites? Or parfait? Someone also suggested meringue ice. The texture is similar to the egg white based foams, but a name should perhaps suggest that this is a foam without egg whites?

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