Sweet Garlic Foam
Ingredients:
6 ounces Garlic cloves (peeled)
1 cup Heavy cream
1 cup Half & half
2 sheets Gelatin
To taste Salt and white pepper
Method & Technique:
Blanch the garlic 7 times (blanch is complete when water comes
to a boil). Change water after each blanch. Bring heavy cream and half &
half to a simmer. Add blanched garlic and puree in a blender. Bloom gelatin
in cold water until soft, about 5 minutes, then squeeze gently to remove
excess water and add to the cream mixture. Season with salt and white pepper
and strain through a chinois. Chill to room temperature and 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.