Strawberries And Cream Foam Molecular Gastronomy Food
STRAWBERRIES AND CREAM FOAM - MOLECULAR GASTRONOMY
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
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.
STRAWBERRY FOAM
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
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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