Francisco Migoya

Paprika Bubbles

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Preparation info
    • Difficulty

      Easy

Appears in
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Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 886 g / 1 lb 15.25 oz water
  • 100

Method

  1. Combine the water and paprika. Whisk in the soy lecithin until dissolved. Season with salt to taste.
  2. Place 20 percent of the liquid in a saucepan and add the gelatin. Melt over low heat. Combine with the remaining liquid.
  3. Using a beurre mixer, blend air into the liquid. Ideally the liquid will be in a shallow pan, slightly tilted to incorporate the la