Red Beet Foam
Ingredients:
4 pounds Red beets
1 cup Heavy cream
2 1/2 sheets Gelatin
To taste Salt and white pepper
Method & Technique:
Peel and juice the beets. (This should yield approx. 4 cups of
juice.) Reduce beet juice to 3/4 cup over medium heat. Bloom gelatin in
cold water until soft, about 5 minutes, then squeeze gently to remove excess
water and add to the warm beet juice. Gently heat heavy cream until tepid.
Combine cream and beet reduction. Season with salt and white pepper then
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: approx. 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.