Posts Tagged ‘foam’

TGFWT #17: Frozen rosy apple foam

Thursday, May 7th, 2009

As I mentioned in the previous post I put the leftover rose froam from TGRWT #16 in the freezer and was surprised by the result. Inspired by this I thought I would extend this and substitute apple juice for water for TGRWT #17. As apple juice is quite sweet I started off with 20 g sugar, but once frozen it lacked sweetness and even was a litte icy, so I upped the amount to 40 g. The picture above may suggest that the foam could be served for dessert, but read the verdict before you make huge amounts of the foam.


TGRWT reminder and frozen rose foam

Monday, April 27th, 2009

rose-foam-spoon-2 Rose foam at room temperature

Just a small reminder that the deadline for the current round of TGRWT #17 is a little later than usual: May 8th. I took the picture above for last month’s TGRWT (where it was combined with chicken) and came to think that it actually qualifies for this month’s TGRWT as well. It’s rose foam on a spoon with apple, celery and almonds, and the foam is sprinkled with a little pepper.

As an experiment I tried to freeze the leftover rose foam and was quite surprised by the resulting texture. (more…)

TGRWT #16: Roasted chicken with rose foam

Tuesday, March 31st, 2009


For this month’s “They go really well together” event (TGRWT #16) hosted by Supernova Condensate I decided to leave the chicken untouched and focus on the rose component. I had long wanted to try Chad’s Lemon whip (which I’ve included in Texture) where lemon juice is thickened with xanthan and then whipped to a thick foam after addition of methyl cellulose. I started with water, a little sugar and about 10 g of rose water. Having added xanthan and methyl cellulose I tasted it and decided to double the amount of rose water, add some more sugar and add a little lemon juice for acidity. I can imagine that rose water comes in differents strengths so it’s advisable not to add all from the start.

TGRWT #3: Foamy strawberries with coriander

Sunday, June 17th, 2007


Previously I had only tasted sliced strawberries with a fresh coriander leaf, just as a very basic illustration of this pairing. I must say I liked the combination, even though it’s dominated by coriander (or cilantro as it’s called in North America). But I figured that once the strawberries are processed into a dish, one would probably have to reduced the amount of coriander, so I did quite a lot of tasting as I proceeded with this combination for the third round of “They go really well together” (previous rounds: TGRWT #1, TGRWT #2). And I was surprised how well the coriander came through, even when using as little as 0.5 g! So start with a small amount of coriander if you decide to try this. Several have commented that they’re not to fond of coriander or the strawberry/coriander combo, and I wonder if this could be because they used too much coriander?

Anyway, I decided to go for a warm strawberry foam and be carefull with the amount of coriander. I started out without sugar, but found that sugar was essential for the strawberry coriander pairing (unless I would have taken it all in a savory direction like M did). Balsamico vinegar emphasizes the strawberry aroma and adds acid which I find important. If you plan to prepare this dish, I would suggest to add coriander, sugar and vinegar a little at a time, just to make sure it fits your taste.

Foamy strawberries with coriander and balsamic vinegar
200 g strawberries
0.5 g fresh coriander leaves
30 g sugar
14 g balsamic vinegar
150 g water
1 g xanthan

Make a purée of strawberries, coriander, sugar and balsamic vinegar with an immersion blender. In a separate container, mix water and xanthan using the same blender and add to the strawberry mix. Xanthan gives a viscous solution and helps retain the bubbles. The nice thing with xanthan is that it dissolves in cold liquid and requires no heating, but is stable at higher temperatures if you should want to heat the mixture. The immersion blender can be used to whip in some air, but for an even more airy texture, use an ISI whipper (many models available: cream, easy, gourmet, dessert, thermo) and charge with a cream charge (N2O). Important: you must filter out ALL the small stones from the strawberries using a cheese cloth or a towel, before transfering the mixture to the whipper, as these will clog the nozzle of the wipper (mine got clogged!). For a warm foam, heat the whipper in a water bath at 60-70 °C, but only do this if you have the ISI gourmet or thermo whippers which are designed for higher temperatures.


Verdict: I was very satisfied and my wife liked it too! There’s a good balance between the strawberry and coriander aroma. Sugar rounds of the taste and the balsamic vinegar balances the sugar with it’s tangyness. I served the foam warm together with plain vanilla ice cream – delicious! At room temperature the sugar/acid balance was perfect according to my taste, but when served warm the foam was perhaps a little on the sweet side (which comes as no surprise as sweetness decreases when lowering the temperature).

Closeup of a larger air bubble below the surface! Who can resist to taste this?

TGIF: Fed up with foam?

Thursday, March 29th, 2007

When many people hear molecular gastronomy, they think of culinary foams, originally introduced by Ferran Adria at El Bulli. In case you’re fed up with the foams, here’s a T-shirt to express your feelings:


Personally, I can’t even say I’ve taste any of these foams yet… Guess I’ll wait a little with the T-shirt then 😉

[Thanks to Chef John over at foodwishes]

Egg white foam + microwave = Vauquelin

Sunday, February 4th, 2007

By beating air into an egg white you can increase it’s volume by a factor of approximately 8. Hervé This has shown that water is the limiting component. By adding more water you can significantly increase the volume. Addition of sugar further stabilises the foam by increasing the viscosity of the water. A very simple dessert kan be made by whisking egg whites with sugar and berries of your choice. In Norway we refer to this as “Troll cream”. There’s more on this over at An interesting question for you to ponder upon is in what order egg whites, berries and sugar should be mixed to maximize the volume!

But there is more to such a foam than trolls! For the following experiment, use one eggwhite and a berry syrup of your choice – I used a blueberry syrup (approximately 1,5 dL). Start by whisking the egg white. Add the syrup slowly over 5-10 min while constantly whisking. Observe how the volume increases dramatically. When I did the experiment I got roughly 2 L of foam (which corresponds to a 40-50 fold increase in volume). Make sure you use a clean bowl, preferably one of metal as fats and oil cling very well to plastic bowls.


Now comes the fun part: Put some of the egg white foam onto a plate and place it in a microwave oven to make the proteins set! Hervé This described this in a recent article and decided to name this dish “Vauquelin” after the french pharmacist and chemist Louis Nicolas Vauquelin. It does take some experimentation to find a proper combination of the power setting and the time needed for the Vauquelin to set. If you overdo it, the foam will just collapse. I used the 360W setting and 4 seconds for the Vaquelin in the picture below.


Cutting through the Vauquelin with a knife leaves a trace which does not refill.


Scooping out with a spoon also gives you an impression of the texture.


Instead of blueberry syrup you can try other liquids. Hervé This suggests orange juice or cranberry juice (both require addition of sugar). Liquours also work fine (although my experimentation suggests that the volume increases somewhat less), but remember to add sugar as this stabilises the foam and rounds of the taste.