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Sparkling chamomile foam with rosehip meringue

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.

Filed in: Citric Acid, Easy Whip, Espumas, Foams, Meringues, Molecular Gastronomy, Special Ingredients Recipes, Tuille, Vegan, Video Recipes
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Sparkling chamomile foam with rosehip meringue

Special Ingredients Ltd

Servings

4

Prep time

20 minutes

Cook time

10 hours

Cuisine

Molecular Gastronomy Desserts

Category

Molecular Gastronomy

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.

Sparkling chamomile foam with rosehip meringue

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

    Directions

      Chamomile foam

      1. Combine all the foam ingredients and blend thoroughly.

      2. Transfer to a siphon suitable for carbonation and charge according to the manufacturer's instructions.

      3. Refrigerate until serving.

      Rosehip and violet meringue

      1. Blend all the meringue ingredients.

      2. Whisk in a stand mixer until a light foam forms.

      3. Spread over baking paper.

      4. Sprinkle with crushed crystallised violets.

      5. Dehydrate in a dehydrator or a low-temperature oven for 10 hours.

      6. Serve the rosehip and violet meringue with the chamomile foam.