strawberries and cream foam - molecular gastronomy

Name: Strawberries and Cream Foam - Molecular Gastronomy
Yield: 2
Cuisine: American
Ingredients: 1/2 cup(s) water, room temp; 1/2 cup(s) syrup, i used strawberry in mine.; 5 gram(s) soy lecithin; 1/2 cup(s) whipped cream

(1 RATING)

101 Pinches 1 Photo

A Q

Pensacola, FL

Updated on Feb 7, 2013

Amazing is what this is. It so light, and fluffy it literally melts as soon as you put it in your mouth. Almost like a foamier version of cotton candy. I can’t rave enough about this. Its so simple, and a beautiful treat for the eyes and mouth. Enjoy.

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Strawberries and cream foam - Molecular gastronomy

prep time

cook time

method Blend

yield 2 serving(s)

Ingredients

1/2 cup water, room temp
1/2 cup syrup, i used strawberry in mine.
5 grams soy lecithin
1/2 cup whipped cream

How To Make strawberries and cream foam - molecular gastronomy

Step 1

With an immersion blender, blend until foam is begins to form on the top. Scrape the foam that forms on the surface off and into the serving dish. Keep repeating this until all the liquid turns to foam. Layer the strawberry foam with the whipped cream and serve imitatively.

Step 2

If you don’t have an immersion blender use a blender, or a food processor and follow the same steps listed above.
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