Paprika Bubbles


Preparation info

  • Difficulty


Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • 886 g / 1 lb 15.25 oz water
  • 100 g / 3.53 oz paprika
  • 4 g / .14 oz soy lecithin powder
  • 5 g / .18 oz salt, or as needed
  • 10 g / .35 oz gelatin sheets, bloomed


  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 largest amount of air into the liquid.
  4. Once the bubbles have formed, spoon onto the plate. This will need to be re-mixed before each order. Discard after service.