Hot Curry and Coconut Foam
Preparation info
Difficulty
Easy
Yield:
1¼ cups
liquid; twice as much when converted into foam
Appears in
Sauces
Published 1991
Cooking curry powder in a little butter before adding it to a mix of coconut milk and coconut cream brings out the curry’s flavor and creates a fat-based foam. This foam makes a delicate topping for seafood and chicken.
Ingredients
| curry powder | ||
| butter | ||
| coconut cream | ||
| coconut milk | ||
| powdered lecithin | ||
| iota carrageenan | ||
| cold water |
Method
- Heat the curry powder in the butter in a small saucepan until the curry aroma wafts from the pan. Immediately cool by plunging the bottom of the pan in a bowl of cold water (don’t bother with ice) and leaving it there for a few seconds.
- Blend together the coconut cream and coconut milk and whisk in the curry mixture until evenly distributed. Blend in the powdered lecithin.
- In a separate saucepan, blend together the iota carrageenan and the water. Heat the mixture to 176°F (80°C) and blend the dissolved carrageenan into the coconut mixture. Immediately (the iota carrageenan must be hot and sets very quickly) transfer to a siphon and charge with 2 cylinders for a
1 -pint 500 milliliter 1 -quart 1 liter
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.