Cold Neroli Foam

Preparation info

  • Difficulty

    Easy

  • Yield: about

    1¼ cups

    liquid; twice as much when converted into foam

Appears in

Sauces

By James Peterson

Published 1991

  • About

Unlike petitgrain, a relatively inexpensive orange essential oil distilled from orange leaves and twigs, neroli is an essential oil made from the flowers. It is not cheap, but it has an exquisite aroma and is so potent that just a drop of 20% solution (as described on Foams) will perfume a lot of foam. You could also add a drop or two of tuberose essential oil, although it is intensely floral and not to everyone’s taste. Add it to the base a drop at a time and evaluate the intensity of the aroma before adding more. Don’t expect to get a lot of flavor out of this foam, but the aroma, wafting up as the foam is served, perhaps with a delicate dessert, is irresistible.

Ingredients

water ¾ cup 200 ml
versawhip 4 g
xanthan gum 0.4 g
20% neroli essential oil 6 drops (or to taste) 6 drops (or to taste)
sugar ½ cup 100 g
citric acid 1 g

Method

Combine the water, Versawhip, and xanthan gum in a stand mixer and beat until fluffy. The foam should have the consistency of beaten egg whites. Add the essential oil, sugar, and citric acid. Beat until the sugar and citric acid are dissolved. (Some people like the crunch of undissolved sugar and citric acid, while others prefer them totally integrated.) Use immediately. Pipe with a pastry bag or siphon.