Go to the Recipe: Lemon Foam
I am trying to make a Riesling foam for an upcoming event this weekend at our winery.I have powdered/granulated 100 bloom gelatin which I have mixed 50/50 with Knox gelatin, seems to have worked adequately. I want to use as little water as possible, to minimize the dilution of the riesling. What is the minimum amount of water necessary to bloom the gelatin? Is there any reason I can't dissolve the gelatin directly in warmed wine?Also, since the egg whites can be denatured by the acidity, you suggest keeping the egg whites separate and add last if you have to make in advance. Doing this it seems that the gelatin would set. Would I need to redissolve the gelatin or will blending everything be sufficient?Thanks
- originally posted by Maitland Finley
You can bloom the gelatin in the riesling, and then dissolve it by warming the leaf gelatin in a small amount of riesling warmed to just above body temperature.And, yes, it's best to add the egg white to the mixture just before adding it to the siphon, charging it, and dispensing the foam. You should have a few hours of holding time before the egg whites start to become denatured and lose their ability to foam.
Drink turned out great. People loved the textural contrast of the riesling foam.Thanks
Wow, I'm thinking this would make a fabulous version of the PIsco Sour.
- originally posted by Dutchess
Would sheet gelatin make a difference in the outcome?
would an extra charge after several hours help the egg whites to foam again?
Can you just use and immersion blender
Can I use it in fish?
Hey! Any potential substitutes I could make for the gelatin if I wanted to make this for vegetarians in future?
