Slovak Strawberry Foam Jahodová Pena Food

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STRAWBERRIES AND CREAM FOAM - MOLECULAR GASTRONOMY



Strawberries and Cream Foam - Molecular Gastronomy image

Amazing is what this is. It so light, and fluffy it literally melts as soon as you put it in your mouth. Almost like a foamier version of cotton candy. I can't rave enough about this. Its so simple, and a beautiful treat for the eyes and mouth. Enjoy.

Provided by Aku N

Categories     Other Sauces

Number Of Ingredients 4

1/2 c water, room temp
1/2 c syrup, i used strawberry in mine.
5 g soy lecithin
1/2 c whipped cream

Steps:

  • 1. With an immersion blender, blend until foam is begins to form on the top. Scrape the foam that forms on the surface off and into the serving dish. Keep repeating this until all the liquid turns to foam. Layer the strawberry foam with the whipped cream and serve imitatively.
  • 2. If you don't have an immersion blender use a blender, or a food processor and follow the same steps listed above.

SLOVAK STRAWBERRY FOAM (JAHODOVá PENA)



Slovak Strawberry Foam (Jahodová Pena) image

Entered for ZWT. Found on www.slovakcooking.com. This reminds me of all the birthday angel food cakes MDM used to make - this mousse-frosting is easy on the waistline, but delightfully fresh. In Slovakia, this would top doughnuts. If you want a chemistry project, the Vauquelin method would heat the stiffened foam in the microwave at 360K for 4 seconds; as a result, the foam would set, allowing a clean slice that won't cave in. If you have a bumper crop of strawberries, you can be a mad scientist!

Provided by KateL

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

100 g fresh strawberries (7 whole, or 2/3 cup)
1 egg white
1/2 cup powdered sugar (75 g)
1 teaspoon lemon juice
sliced strawberry, for garnish (optional)

Steps:

  • Combine all ingredients in a large blender, food processor or mixer, and blend (whip) until it holds a shape, about 10 minutes. The volume increases by 4 to 8 times as it whips, so you may need to divide to conquer.
  • Use to ice doughnuts or angel food cake, or put into a glass serving dish and chill thoroughly for a strawberry mousse. Garnish with sliced strawberries, if desired. (Must be refrigerated if not eaten right away.).

Nutrition Facts : Calories 47.3, Fat 0.1, Sodium 9.5, Carbohydrate 11.4, Fiber 0.3, Sugar 10.7, Protein 0.7

STRAWBERRY FOAM



Strawberry Foam image

My grandparents were farmers and they grew huge strawberry crops. We ate strawberry everything so thought I would share some of the family recipes.

Provided by Bitsie

Categories     Sauces

Time 15m

Yield 4 cups

Number Of Ingredients 5

1/2 cup butter
1/2 cup honey
1 egg white, beaten stiff
2 cups fresh strawberries, crushed
4 -5 fresh strawberries

Steps:

  • Cream butter thoroughly.
  • Add honey slowly.
  • Fold in egg white, then strawberries.
  • Serve immediately.
  • Great as sauce over pound cake slices.
  • Garnish with the whole berries.

Nutrition Facts : Calories 363.4, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 179.7, Carbohydrate 41.5, Fiber 1.8, Sugar 38.8, Protein 1.8

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