This light and airy bell pepper foam is a sophisticated addition to your culinary repertoire. The recipe involves creating a smooth bell pepper puree, incorporating gelatin, and using a siphon to achieve a delicate foam texture. It pairs beautifully with dishes like cod salad, adding a burst of flavor and...
Ingredients
Main Ingredients
sheets gelatin4
bell pepper puree2cups
salt1dash
water (optional, for thinning puree)1tbsp
Nutrition (per serving)
Calories
12.5kcal (0.63%)
Protein
0.5g (1.06%)
Carbs
2.9g (1.06%)
Sugars
1.6g (3.14%)
Healthy Fat
0.1g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Bell Pepper Foam
Prepare the Gelatin
- Step 1
Soak the gelatin sheets in cold water until softened.
Heat and Combine the Puree
- Step 1
In a saucepan, heat a small amount of bell pepper puree. Gradually add the softened gelatin sheets one by one, stirring until they are completely dissolved.
- Step 2
Slowly add the remaining bell pepper puree to the saucepan, mixing well to balance the temperatures.
Chill and Strain
- Step 1
Transfer the mixture to the refrigerator and let it rest until it sets slightly.
- Step 2
Once chilled, strain the mixture through a fine sieve to ensure a smooth texture.
Fill the Siphon
- Step 1
Pour the strained mixture into a siphon. Charge the siphon with air using a gas cartridge and let it rest in the refrigerator until cold.
Prepare the Bell Pepper Puree
- Step 1
Roast the bell peppers until their skins are charred and blistered.
- Step 2
Peel the roasted peppers and blend them into a puree.
- Step 3
If the puree is too thick, add a small amount of water to achieve the desired consistency.
- Step 4
Adjust the seasoning with salt to taste.
Nutrition (per serving)
Nutrition (per serving)
Calories
12.5kcal (0.63%)
Protein
0.5g (1.06%)
Carbs
2.9g (1.06%)
Sugars
1.6g (3.14%)
Healthy Fat
0.1g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the gelatin is fully dissolved in the heated puree to avoid lumps in the foam.
For a more intense flavor, use red or yellow bell peppers instead of green.
Keep the siphon cold for the best foam consistency.
FAQS
Can I use powdered gelatin instead of sheets?
Yes, you can use powdered gelatin. Follow the package instructions to determine the equivalent amount and dissolve it in water before adding it to the puree.
How long can I store the foam in the siphon?
The foam can be stored in the siphon in the refrigerator for up to 24 hours. Shake well before dispensing.
Can I make the puree in advance?
Yes, the bell pepper puree can be made a day in advance and stored in an airtight container in the refrigerator.
What dishes pair well with bell pepper foam?
Bell pepper foam pairs well with seafood dishes like cod salad, grilled fish, or even as a topping for soups and appetizers.
Can I use a blender instead of a siphon?
A siphon is essential for creating the airy foam texture. A blender cannot replicate the same effect.
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