Strawberry Foam Recipes

STRAWBERRIES AND CREAM FOAM - MOLECULAR GASTRONOMY

Steps:

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

STRAWBERRY COLD FOAM

Steps:

• Put heavy cream, milk, and strawberry syrup into a French press. Stir to combine.Give it a quick stir to make sure the strawberry syrup mixes into the milk and cream.
• Place the lid and move the plunger up and down 40 times.Make sure there's enough room in the French press since the cold foam will increase in volume.

STRAWBERRY 'MARTINI' WITH LEMONGRASS FOAM

Steps:

• Place the strawberries in a bowl and fold in with vodka and mint. Store in the refrigerator until cold about 1 hour.
• In a small saucepan over low heat, mix water and sugar until dissolved. Add lemongrass, ginger and lemon zest and bring to a simmer. Cover with a plate or lid and reduce by 1/2, or until a syrupy consistency is achieved, about 45 minutes.
• Mix in lemon juice and keep syrup warm on low heat. Bloom the gelatin in 1 cup water and add to warm syrup to dissolve. Strain syrup and keep at room temperature. It will thicken as it cools.
• Place syrup in a foaming canister with 2 cartridges and set aside. Strain the strawberries before serving and place the strained vodka in the freezer (optional).
• In 4 chilled martini glasses, place a small mound of the strawberries. Foam the lemongrass mixture on top and garnish with mint sprig.
• Beverage suggestion: Chilled Fino Sherry, Bandol Rose Domaine Tempier 1998

STRAWBERRY FOAM

Steps:

• Cream butter thoroughly and add sugar gradually.
• Fold in egg white and strawberries.

STRAWBERRY FOAM

Steps:

• Cream butter thoroughly.
• Add honey slowly.
• Fold in egg white, then strawberries.
• Serve immediately.
• Great as sauce over pound cake slices.
• Garnish with the whole berries.