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strawberries and cream foam - molecular gastronomy

(1 rating)
6timeblueribbon avatar
Recipe by
A Q
@6timeblueribbon
Pensacola, FL

Amazing is what this is. It so light, and fluffy it literally melts as soon as you put it in your mouth. Almost like a foamier version of cotton candy. I can’t rave enough about this. Its so simple, and a beautiful treat for the eyes and mouth. Enjoy.

(1 rating)
yield 2 serving(s)
method Blend

Ingredients For strawberries and cream foam - molecular gastronomy

  • 1/2 c
    water, room temp
  • 1/2 c
    syrup, i used strawberry in mine.
  • 5 g
    soy lecithin
  • 1/2 c
    whipped cream

How To Make strawberries and cream foam - molecular gastronomy

  • 1
    With an immersion blender, blend until foam is begins to form on the top. Scrape the foam that forms on the surface off and into the serving dish. Keep repeating this until all the liquid turns to foam. Layer the strawberry foam with the whipped cream and serve imitatively.
  • 2
    If you don’t have an immersion blender use a blender, or a food processor and follow the same steps listed above.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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