Hey guys,
I came across a recipe for "protein fluff" on another site (LeanGains - the recipe can be found through a quick Google Search, as I don't think I can post any links here :l), which involves using protein powder (preferably casein) and some liquid in a mixer until eventually it becomes large and fluffy and airy. However, it doesn't stay that way for too long.
After watching Heston Blumenthal's ice cream videos (this was before I found out about ChefSteps), he used both liquid nitrogen and dry ice, and it got me thinking - if the ice crystals were able to be frozen quickly using dry ice or liquid nitrogen (preferably dry ice on my end - unfortunately for me dry ice isn't easy to procure and I can't get any if I'm not sure it'll be able to do something), would it be possible to solidify the created protein fluff into a texture similar to a light, airy ice cream?
I'm curious as to what you guys think - I realize the recipe doesn't call for the usual stuff like sugar or cream or anything of the sort, but it has got me wondering at worst what'd happen and at best if it could make something athletes and bodybuilders and such would appreciate?
Thanks,
-Matt
