Citrus Foam

1. 1

   Method & Technique:

2. 2

   Combine orange juice and sugar and reduce over medium heat by half. Add the juice of half a lemon. Bloom gelatin in cold water until soft, about 5 minutes, then squeeze gently to remove excess water and add to warm juice reduction. Add juice to heavy cream and strain through a sieve. Fill pint-size iSi Gourmet or Thermo Whip canister. Secure the top and charge with one or two iSi N2O cream chargers. Shake and refrigerate for 2-4 hours before using.

3. 3

   Yield: 2 cups. For the quart-size iSi Gourmet or Thermo Whip, simply double the recipe.

* Per serving · 4 servings · Values may vary.

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