Rhubarb Foam

One of the best ways to use fruit in a dish is through the use of foam. It can add a depth of flavour that can take a dish to the next level. Below is a recipe for a fruit foam using juice extracted using the sous vide method.

Method

Combine the fruit juice and lecithin powder in a wide surface bowl and work together with a Bamix with the puree attachment. Slowly work the mixture on an angle with the Bamix head exposed above the surface to incorporate e air into the mixture. Once a sufficient amount of foam has been created allow to rest for 1 min to allow the foam to stabilise, then use as required.

Note:

  • The fruit juice has to be the consistency of water, some fruits when processed using the sous vide method may become very viscous and need to be thinned with water prior to use. Heavier liquids will not allow a foam to be created as the weight of the base bursts the tiny air bubbles created.
  • A room temperature base will yield a better result.

 

 

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