Strawberries And Cream Foam Molecular Gastronomy Food

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

Number Of Ingredients 4

Ingredients

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.

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

Ingredients

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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