Stainless Steel Gourmet Cream Whipper

You may recognize this cream whipper from a trip to Starbucks. It instantly converts cream into whipped cream for your caramel macchiato. But did you ever think about using it for more than just cream?

ISI Brushed Stainless Steel Gourmet Cream Whipper 1 Qt.

Culinary Foam

You can also use this to enter the star-filled world of culinary foam. The Phantom Chef describes a simple way to make a basic recipe: How To Make Culinary Foam.

To start you require juice or stock. This can be home-made or shop bought, but needs to be sieved to ensure that there are no bits. It needs to be as smooth as Leslie Phillips. For the purposes of this example I am going to use Tesco Orange and Banana Juice.

Dissolve a packet (or sheet) gelatin into some warm water. Leave it to dissolve, which should take 3-5 minutes. While this is doing, measure out in a jug the required amount of juice taking into consideration the amount of gelatin used to ensure it can set.

When the gelatin is dissolved, tip it into the juice and stir to ensure that it is mixed evenly into the mixture and leave it to set in the fridge. This should take between 30 and 60 minutes. When it is set and is in a jellied form, take it out of the fridge and get a whisk. Whisk it to break down the firm jelly into a ‘goo’ (I really struggled for a word there, sorry!). Place in the dispenser and fill it up with 3 NO2 chargers. You will need to shake the mixture between charges.
How To Make Culinary Foam

Here’s a video of him making parsnip soup, curried prawns, and coconut foam

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