Pour into a 1 pint iSi Creative Whip and chill for at least 2 hours. Add coffee-infused cream, Creme de Cacao to taste, and stain through a fine mesh sieve. If needed, heat mixture for a few additional seconds in the microwave until all the chocolate is melted. Add chopped white chocolate and stir to melt. In a microwave-safe bowl, warm remaining cream and milk until hot but not boiling. Mix coffee with half the cream and refrigerate for at least six hours or overnight. Chill in the refrigerator for several hours. Screw on one iSi Cream Charger and shake vigorously. Next, add the avocado blend to the gelatin and strain directly into the 0.5 L. Place the squeezed out sheets into a saucepan with a little bit of the mixture and, constantly stirring, dissolve the gelatin. Put the gelatin sheets into cold water one after the other and let them soak for five minutes. Season the mixture with white pepper, salt and sugar and strain it through a fine sieve. Spoon out the flesh and purée the avocado together with the other ingredients. Cut the ripe avocados in half and remove the pits. Place yogurt, cilantro and chervil in a blender add a little bit of lemon juice and salt and finely purée all the ingredients. whole milk organic yogurtġ/2 bunch each fresh cilantro and chervil The iSi team recommends 1 teaspoon Knox brand powdered gelatin for every 2 sheets gelatin (other brands may differ in their gelling power).Ģ00 g. *Note: If you can’t find gelatin sheets, you may substitute powdered gelatin. Serve as a topping on Prosecco or sparkling rosé. Screw on one iSi cream charger and shake vigorously. Strain the mixture through a fine mesh strainer and pour into a 1 pint iSi Creative Whip. Add the rest of the ingredients and stir well. Heat half the apricot purée and add the strained gelatin. The liquid is then combined with heavy cream or gelatin to create a foam, which can be either creamy or firm, like a mousse. To make an espuma, ingredients are usually pureed and strained to create a liquid with all the flavor of the original ingredient. The goal is to taste the “soul” of a food independently of its physical composition.
Espumas can be prepared with almost any ingredient or flavoring, and the resulting foam may be used in everything from desserts and cocktails to creams and sauces. The faster you vent, the more flavor-generating bubbles will be formed.Espuma is the Spanish term for foams or mousses, made famous in the past several years by Ferran Adria and other chefs using molecular gastronomy techniques. Vent (the part of the process where you squeeze the trigger on your whipper to release pressure) fast.Seconds matter, so use a timer and don't go on your gut. Since the process is so fast, it's also important to get the timing right.You need to be more careful than usual to follow your recipe exactly and use the right amount of each ingredient - if you don't, the final pressure in the whipper will be off and so will the balance of flavor.I'll spare you the details, but make sure your ingredients are all room temp unless a recipe specifically calls for something different. Temperature drastically affects infusion rates.Cutting your ingredients down into thin slices (or grinding them in the case of certain spices) increases surface area, which translates to more flavor.Once you've got them and have read the manual, here are some of Dave Arnold's tips for the process itself: They also make a Rapid Infusion 5-Piece Tool Kit that makes the process even easier (and less messy) which I highly recommend. If you're ready to join me on the rapid infusion boat (it's a very lovely boat to be on!), you are of course going to need your own iSi whipper.