Go to the Recipe: Garnish Your Cocktails With Flavor-Infused Foam
Which juice would you suggest for gin tonic?
Can I use Knox gelatin? If so, what kind of ratio would I need vs. sheets? Thanks! I love this method!
How about a lemon & cucumber foam? Juice half a cucumber & some lemons, maybe make a simple syrup infused with botanicals to match the gin (thyme leaves? Coriander seed?) & add it to sweeten/make up enough liquid, then proceed as above.
I was just about to order some sucrose esters for this exact purpose (to top margaritas with a salty lime foam like they do at Jose Andres' Oyamel in DC). Some recipes for the foam (which he calls "salt air") use lecithin, some use sucrose esters (sold as Sucro by Texturas), and here you're using gelatin for the same purpose. I wonder what the pros and cons of all these are... I'm going to have to do some experimenting, I think.
1 sheet gelatin = 2-3 g powdered gelatin, or approx 1 tsp.
3½ sheets = approx. 1 envelope Knox gelatin
4 sheets = approx. 1 Tbsp. powdered gelatin
note that they require different treatments to work properly. sheets need to be softened in cold water & then heated, while the powdered gelatin can just be sprinkled over a liquid to "bloom."
gelatin sheets have to be softened in cold water and clarified by heating to a liquid. Powdered gelatin has to be sprinkled over the surface of a liquid to soften.
Can this be done with alcohol as the liquid? I was thinking some Campari-orange foam on top of Negronis for a signature cocktail at my house christmas party.
I made these babies (orange-prosecco foam), brilliant stuff!! http://www.waitrose.com/home/recipes/recipe_directory/h/heston_s_negroni.html
What about a thicker liquid like maple syrup?
