This delicate and airy eggplant foam is a unique and elegant dish that can be served as an appetizer. The process involves carefully preparing the eggplants, blending them into a light cream, and incorporating gelatin to create a smooth texture. The final touch is achieved using a siphon to give...
Ingredients
Eggplant Cream
eggplants2
salt1dash
pepper1dash
water50mL
Gelatin Mixture
gelatin sheets2
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Eggplant Foam
Preparing the Eggplant Cream
- Step 1
Cut the eggplants in half and sprinkle with salt. Let them rest for a few hours to draw out moisture.
- Step 2
Fry the eggplants over low heat on the skin side only, without flipping them. Take care to prevent oil from seeping in.
- Step 3
Let the eggplants cool, peel them, and blend with a little water to achieve a light cream.
- Step 4
Season the cream with salt and pepper, then strain it through a fine sieve.
Incorporating Gelatin
- Step 1
Soak the gelatin sheets in cold water until softened.
- Step 2
In a small saucepan, heat a small amount of the eggplant cream. Remove from heat and add the well-drained gelatin sheets one by one, stirring until dissolved.
- Step 3
Gradually add the rest of the cream, stirring to balance the temperatures.
- Step 4
Let the mixture cool in the refrigerator and strain it again for a smooth texture.
Final Assembly
- Step 1
Fill a siphon with the mixture, charge it with air, and let it rest before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the eggplants are thoroughly salted and rested to remove excess moisture for a smoother cream.
Take care not to let oil seep into the eggplants while frying to maintain the light texture of the foam.
Strain the cream twice for an ultra-smooth consistency.
Serve the foam immediately after dispensing from the siphon for the best texture.
FAQS
Can I use powdered gelatin instead of gelatin sheets?
Yes, you can use powdered gelatin, but you will need to follow the package instructions for blooming and dissolving it properly.
What can I serve with eggplant foam?
Eggplant foam pairs wonderfully with anchovies, olive oil, or even toasted bread for a delightful appetizer.
How do I prevent the foam from deflating?
Ensure the mixture is well-chilled before using the siphon, and serve immediately after dispensing to maintain the foam's structure.
Can I make this recipe ahead of time?
You can prepare the cream and refrigerate it, but the foam should be made fresh using the siphon just before serving.
What type of siphon should I use?
Use a cream siphon designed for culinary purposes, and ensure it is properly charged with air for the best results.
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