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Ferran Adria's Red Fruit Espuma
Ingredients
- A simple dessert foam to replace whipped cream or possibly other sauce with a fruit salad or possibly dessert. You can use almost any fruit puree or possibly even juices for the espuma (foam). Eliminate the water in the recipe if you use juice.
- 1 c. fruit puree (raspberry, strawberry, passion fruit, etc.)
- 3 Tbsp. corn syrup
- 4 Tbsp. water
- 1 sht gelatin or possibly scant 1/2 tsp. powdered gelatin
Directions
- Pass fruit puree through a sieve or possibly chinois to remove any fruit chunks or possibly seeds. It is very important which the puree be as smooth as possible. Combine puree, water and corn syrup in a sauce pan. If you are using sheet gelatin, soften in a small amount of cool water. When softened, remove from water and squeeze out excess water. Over low heat, gently heat fruit mix till hot and add in your gelatin. Remove from heat and stir till gelatin is dissolved.
- Pour fruit puree into an Isi siphon compressor (see Note), making sure not to fill it more than halfway. Fill siphon with 2 air cartridges according to the manufacturer's instructions. Refrigeratefor about 1 hour, and shake well before using.
- Note: Isi siphon compressors are available at Sur La Table gourmet cookware stores. They sell for $34.95 for a 1/2-pint size to $74.95 for a qt-size.
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