Blackcurrant is an usual berry in the United States but is much more common in Europe. This foam is on the thicker side and is full of flavor. It can be used on desserts to add some sweet and tart flavor or as a sauce with fish. You can also make a twist on Kir, a classic French cocktail, by topping some white wine with the foam.
Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.
Blackcurrant Foam Ingredients
Because they use modernist ingredients, these amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.
400g blackcurrant juice
Sugar or honey, optional
2 gelatin sheets or 1/2 packet gelatin powder, 0.9%
Blackcurrant Foam Instructions
At least 4 hours before serving
Taste the blackcurrant juice and add sugar or honey to sweeten it if needed.
Pour 75 to 100 grams of blackcurrant juice into a pot with the gelatin. Let the gelatin bloom for 5 to 10 minutes.
Once the gelatin has bloomed heat the pot over medium to medium-high heat while stirring until the gelatin has dissolved and is evenly dispersed. Stir in the remaining blackcurrant juices.
Pour the blackcurrant mixture into a whipping siphon and charge with nitrous oxide according to the manufacturer's
directions. Refrigerate the whipping siphon until the gelatin sets, typically 2 to 3 hours.
Dispense the foam when you are ready to serve your dishes.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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