Cold Fruit Juice Foam

Preparation info

  • Difficulty

    Easy

  • Yield: about

    3 cups

    liquid; twice as much when converted into foam

Appears in

Sauces

By James Peterson

Published 1991

  • About

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.

Ingredients

powdered gelatin or leaf gelatin ΒΌ oz 8 g
cold water for blooming powdered gelatin 6 tbsp 90 ml
fruit juice 2Β½ cups 625 ml
concentrated sugar solution as needed as needed

Method

  1. Bloom the powdered gelatin in the cold water or soak leaf gelatin in a bowl of cold water for about 5 minutes.
  2. Barely warm the juice to body temperature. (Heating the juice unnecessarily destroys much of its fresh flavor.)
  3. Remove the juice from the heat and stir in the gelatin until dissolved(if using leaf gelatin, wring out excess water first). Sweeten with sugar solution as desired. Put the mixture into a siphon and chill the siphon so the mixture sets, for about an hour or, better, overnight, before piping to serve.