This cherry foam is the perfect accompaniment to a cheesecake. The recipe involves creating a light and airy foam using cherry purée and gelatin, making it a delightful addition to desserts or as a standalone treat.
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Soak the gelatin sheets in cold water.
Place a saucepan on the stove with a small amount of cherry purée.
When the purée is hot, add the drained gelatin sheets one by one.
Once the gelatin has melted, remove the saucepan from the heat and gradually add the remaining cherry purée.
Add sugar to taste, ensuring it dissolves completely.
Let the mixture cool in the refrigerator.
Strain the mixture, fill a siphon, charge it with air, and let it rest in the refrigerator until cold.
Ensure the gelatin sheets are fully soaked and drained before adding them to the hot cherry purée.
Taste the mixture before cooling to adjust the sugar level as desired.
For best results, let the siphon rest in the refrigerator for at least an hour before serving.
Can I use powdered gelatin instead of gelatin sheets?
Yes, you can use powdered gelatin. Follow the package instructions to substitute the sheets with the correct amount of powdered gelatin.
What type of cherry purée should I use?
You can use store-bought cherry purée or make your own by blending fresh or frozen cherries and straining the mixture.
Do I need a siphon for this recipe?
Yes, a siphon is essential for creating the foam texture. Without it, the mixture will not achieve the desired airy consistency.
How long can I store the cherry foam?
The cherry foam can be stored in the refrigerator for up to 2 days. Ensure the siphon is properly sealed.
Can I use this foam for other desserts?
Absolutely! Cherry foam pairs well with cheesecakes, ice creams, or even as a topping for pancakes.
