Most wine used in the kitchen ends up being exposed to heat, which destroys its identity and character. Wines used in cold dishes, however, do not require heat, and so their individuality is retained.
Wine alone in a cold dish usually tastes sour, which may be fine if you’re serving the foam with shellfish or delicate seafood. Sugar attenuates this acidity and brings out the flavor of the wine. The sugar in this foam may need to be adjusted. This foam also contains xanthan gum to help stabilize it. When this foam is released from a whipping siphon, it has the consistency of shaving cream.
|hot, but not boiling, water|
|gelatin, preferably sheet|
|white wine (see note)|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.