This delicate coconut foam is a light and airy treat that pairs beautifully with wild strawberries. The process involves blending coconut purée with gelatin and sugar, then chilling and aerating the mixture for a luxurious texture. Perfect for impressing guests or adding a tropical touch to your desserts.
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Soak the gelatin sheets in cold water.
Place a saucepan on the stove with a small amount of coconut purée and heat it.
Add the drained gelatin sheets one by one to the hot coconut purée.
Once the gelatin has melted completely, remove the saucepan from the heat and gradually add the remaining coconut purée, stirring to balance the temperatures.
Add sugar to taste, ensuring it dissolves completely.
Let the mixture cool in the refrigerator.
Strain the mixture through a fine sieve and pour it into a siphon.
Charge the siphon with air and let it rest in the refrigerator until chilled.
Ensure the gelatin sheets are fully softened before adding them to the hot coconut purée.
Taste the mixture before chilling to adjust the sugar level to your preference.
For best results, use a high-quality coconut purée for a rich and authentic flavor.
Can I use powdered gelatin instead of gelatin sheets?
Yes, you can use powdered gelatin. Follow the package instructions to convert the quantity and ensure it dissolves completely.
What is the purpose of the siphon?
The siphon aerates the mixture, creating a light and fluffy foam texture.
Can I use coconut milk instead of coconut purée?
Coconut purée is thicker and richer, but you can use coconut milk if purée is unavailable. The texture may be slightly different.
How long should the foam chill in the refrigerator?
Let the foam chill for at least 1-2 hours to ensure it is properly set and cold.
Can I pair this foam with other fruits?
Yes, the coconut foam pairs well with various fruits like mango, pineapple, or berries.
