Go to the Article: Cold Foam Ideas
Why did the ChefSteps team include a Swiss Meringue in the Cold Foam section? You also included the same recipe albeit with slightly different text under hot foams where this technically belongs. Was this an error or intentional?
traditional swiss is whipped from hot to cold, served cold on the plate... the hot foam section is for recipes served warm from the siphon
How long would the Swiss Meringue hold in the fridge?
I have made a nice textured foam from eggnog with 1% gelatin (unknown bloom Knox powdered gelatin) that holds its structure well when served cold and on cold foods but breaks down when served with hot foods (Xmas pudding). It initially gelled too much for the siphon but a quick stick blend made it just right. I was considering using Iota Carrageenan to make it heat stable but still fluid enough to use in my siphon. Has anyone got thoughts on what percentage of Iota to use or indeed whether this is the correct thing to use?
Edit
I gave Iota a try at 1% and made a fluid gel which seemed to work okay. I actually started with 1% but whilst blending thought it a bit thick so added possible 0.5% extra fluid. It was very interesting how the fluid gel came out fluid but immediately gelled again. It was a lovely light mouse-like texture.
Like ricardo asking, How long would the Swiss Meringue hold in the fridge? Or can we put the swiss meringue mixture on siphon and charge it and store it in the fridge ? How long it will hold? Thanks .
Hey Alberto! It should hold for 5 days in the siphon! If it doesn't come out nicely, you should be able to give it another charge and try it again.
Thanks for the reply . Cheers 😊
About the chocolate bubbles: Could you please elaborate on the synergy between guar and xanthan? I tried this as a variation (Basically, I was in a pickle because the chocolate chantilly (based on Hervé This' recipe) didn't set (probably I used too much liquid or not enough chocolate). Since I was in a hurry I added xanthan and guar proportionally to your recipe and voila, it formed a thick enough cream that I was able to charge and dispense with the siphon. But I'd really like to know why this synergy (I only knew that LBG and xanthan form a brittle gel) works. Thanks!
