Citrus Foam
Ingredients:
1 1/2 cups Orange juice
2 tablespoons Sugar
1 1/2 cups Heavy cream
1/2 piece Lemon
1 1/2 sheets Gelatin
Method & Technique:
Combine orange juice and sugar and reduce over medium heat by half.
Add the juice of half a lemon. Bloom gelatin in cold water until soft, about
5 minutes, then squeeze gently to remove excess water and add to warm juice
reduction. Add juice to heavy cream and strain through a chinois. Fill pint-size
iSi Gourmet Whip canister. Secure the top and charge with one or two iSi N2O
cream chargers. Shake and refrigerate for 2-4 hours before using.
Yield: 2 cups. For the quart-size iSi Gourmet Whip, simply double the recipe.
iSi Product Operating Instructions
For each recipe please use the following instructions. For Mini Whip and Easy Whip Half Pint, cut the recipe in half. If using a quart-sized whipper, double the ingredients and use two cream chargers.
Fill bottle with ingredients as per recipe. Make sure that the gasket is firmly in place on the underside of the head. Screw the head evenly and firmly onto the bottle. Do not cross-thread. Insert cream charger into the charger holder.
Twist charger holder onto head until gas is released. (You will hear a slight hissing sound.) Use only one charger per filling. Shake cream whipper briskly 2 or 3 times. Unscrew and remove charger holder and discard used charger. Replace cap on cream whipper.
Hold bottle vertically (nozzle downwards) and press the lever to dispense.