Fruit juice foams are easy to make because they only involve combining the juice with gelatin. Some juices, such as passion fruit, are very intense and very sour and will require sugar, best dissolved into a thick syrup, before it is added. Other juices, such as orange or grapefruit juice, may not seem flavorful enough and can be reduced, ideally in a vacuum. Citrus juices also benefit from the flavor of blanched zest, infused in a small amount of water and strained into the juice.
|powdered gelatin or leaf gelatin|
|cold water for blooming powdered gelatin|
|concentrated sugar solution||as needed||as needed|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.