This Raspberry Foam recipe is a light and airy dessert that pairs beautifully with vanilla ice cream. The process involves creating a smooth raspberry purée mixture, incorporating gelatin for structure, and using a siphon to achieve the perfect foam texture. It's a simple yet elegant treat that will impress your guests.
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Soak the gelatin sheets in cold water.
Place a saucepan on the stove with a small amount of raspberry purée. When it 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 raspberry purée to balance the temperatures.
Add the sugar, ensuring it dissolves completely.
Let the mixture cool in the refrigerator. Strain it through a fine sieve and fill a siphon with the mixture. Charge the siphon with air and let it rest in the refrigerator.
Ensure the gelatin sheets are fully soaked before adding them to the hot raspberry purée.
Straining the mixture through a fine sieve will help achieve a smoother foam texture.
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 convert the quantity and ensure it dissolves completely.
Can I use frozen raspberries to make the purée?
Yes, frozen raspberries can be used. Thaw them completely and blend until smooth to create the purée.
How long can I store the raspberry foam?
The foam can be stored in the siphon in the refrigerator for up to 2 days. Ensure the siphon is properly sealed.
Do I need a siphon to make this recipe?
A siphon is recommended for achieving the foam texture, but you can experiment with other methods like whipping if you don't have one.
Can I adjust the sweetness of the foam?
Yes, you can adjust the sugar quantity to suit your taste. Add more or less depending on your preference.
