Three Delicious Sweet Foams for Dessert
Other · Organized from the video by Chef Majk
Official YouTube player — views and revenue go to the creator.
Ingredients
Tap an ingredient to mark it ready.
Steps
Tap a timecode to jump the video there — the current step is highlighted while it plays.
- 1
Spread almond flakes on a tray and bake at 165°C for around 10 minutes.
💡 Bake until toasted for flavor.
🔥 165°C⏱ 10 minutes
- 2
Place toasted almonds in a bowl and cover with 200ml milk; let infuse for around 30 minutes.
💡 The milk will absorb the almond flavor.
⏱ 30 minutes
- 3
Transfer the almond-infused milk into a blender and blend on medium speed for around 30 seconds.
💡 This creates the base for the almond milk.
⏱ 30 seconds
- 4
Pass the mixture through cheesecloth to create homemade almond milk.
💡 Use cheesecloth to ensure nothing gets stuck in the siphon bottle.
- 5
In a pot, melt 25g sugar to make caramel; once it reaches a nice brown color, add the remaining milk to the pot.
💡 The caramel color will provide the foam's hue.
- 6
Add 60ml of the homemade almond milk and 100ml cream to the caramel mixture; bring to a boil.
💡 Mix well to combine.
🔥 boil
- 7
Pass the mixture through a chinois and leave in the fridge to cool completely.
💡 Cooling is essential before bottling.
- 8
Transfer the cooled mixture into a siphon bottle with one charge, mix, and the almond espuma is ready.
💡 Use one charge for a small bottle.
- 9
Soak 1 gelatine leave in cold water; blend blueberries, 30g sugar, 10ml lemon juice, 70g mascarpone, and 70ml milk in a blender at maximum speed for around 3 minutes.
💡 Blend thoroughly for a smooth texture.
⏱ 3 minutes
- 10
Pass the blueberry mixture through a chinois, then warm it slightly to melt the gelatine in.
💡 Warming helps the gelatin dissolve without cooking the fruit.
- 11
Mix in 70ml cream, transfer to a container, and refrigerate to cool.
💡 Ensure it is cold before bottling.
- 12
Transfer to a siphon bottle with one charge and mix to finish the blueberry espuma.
💡 The mixture should be smooth and ready.
- 13
Melt 50g dark chocolate; add 100ml cream and mix properly.
💡 Melt chocolate in a bain-marie first.
- 14
Add 100ml milk and 10g sugar to the chocolate; add 50g avocado and blend with a hand blender.
💡 The avocado helps make the foam thick without gelatin.
- 15
Transfer to a container and refrigerate for around one hour; transfer to a siphon bottle with one charge to finish.
💡 If using a large bottle, use two charges.
Tips
- Use cheesecloth or a fine chinois to ensure no particles clog the siphon nozzle.
- Avocado is a great natural thickener for foams.
- For larger siphon bottles, use two charges instead of one.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Chef Majk on YouTube