White Chocolate Clouds Gelatin Foam Recipe
When people think of gelatin, they typically think of hard, wiggly Jello but gelatin has a wide range of textures. This recipe illustrates just how delicate it can be, especially when it is used in a foam.
These white chocolate clouds are easy to prepare, they are just white chocolate, water, and gelatin but the flavor and texture is amazing. Be sure to use a good quality white chocolate, it will make all the difference. I usually serve it over blueberries and raspberries, but it also goes great over almost any kind of fruit. You can also use it as a topping for other desserts, it's awesome on chocolate mousse or brownies, in place of whipped cream on cherry pie, or as a topping for ice cream.
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.
White Chocolate Clouds 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.
1.8g gelatin, about 1 gelatin sheet, 0.9%
175g white chocolate, coarsely chopped
Assorted berries or fruits
White Chocolate Clouds Instructions
Pour the water into a pot. Add the gelatin and let it bloom for 5 to 10 minutes. Once bloomed, heat the pot over medium heat while stirring until the gelatin dissolves.
Slowly add in the chopped white chocolate pieces, whisking as you go, to melt them all. Remove from the heat, let cool slightly and pour into a whipping siphon.
Seal the whipping siphon and charge it fully. Place in the refrigerator for at least an hour or two to let the gelatin set completely. The foam can be stored in the refrigerator for several days.
Place the berries or fruits in the bottom of a bowl. Firmly shake the whipping siphon, making sure you hear the foam move inside, then dispense on top of the berries. Sprinkle on some mint and basil leaves then finish with a little orange zest.
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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