Sparkling chamomile foam with rosehip meringue
Make a fizzy chamomile foam with rosehip and violet meringue, using Special Ingredients Easy Whip and citric acid. Finish the presentation with raspberry and mint.
Ingredients used in this recipe
Sparkling chamomile foam with rosehip meringue
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Make a fizzy chamomile foam with rosehip and violet meringue, using Special Ingredients Easy Whip and citric acid. Finish the presentation with raspberry and mint.
Ingredients
Chamomile foam
- 350g chamomile infusion
- 50g lemon juice
- 150g sugar
- 6g Special Ingredients citric acid
- 1.5g Special Ingredients Easy Whip
Rosehip and violet meringue
- 150g cranberry juice
- 200g rosehip infusion
- 100g caster sugar
- 2.5g Special Ingredients Easy Whip
- 1g Special Ingredients citric acid
Products used in this recipe
Method
Chamomile foam
- Combine all the foam ingredients and blend thoroughly.
- Transfer to a siphon suitable for carbonation and charge according to the manufacturer's instructions.
- Refrigerate until serving.
Rosehip and violet meringue
- Blend all the meringue ingredients.
- Whisk in a stand mixer until a light foam forms.
- Spread over baking paper.
- Sprinkle with crushed crystallised violets.
- Dehydrate in a dehydrator or a low-temperature oven for 10 hours.
- Serve the rosehip and violet meringue with the chamomile foam.