Jump Start Your Sous Vide Cooking with our FREE Email Course!
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.
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
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.