Redcurrant Frothy Foam

Restaurateur
Sucre Emul Ecume bulle de groseille SOSA

Ingredients

200 g Pulpe de groseille
75 g Sucre semoule
75 g Eau
2,5 g Sucre Emul SOSA
FOAM KIT

Mix all the ingredients together while still cold.
Use a foam kit machine to help you make a foam.
Use the foam as soon as it has the texture you want.

Note: This recipe cannot be frozen.

Find out how to use the Foam Kit here.

Download the recipe

Javier Guillén
Chef’s tip
Javier Guillén

The more sugar a foam contains, the bigger its air bubbles.
Foams are more stable when they are made using Sucro Emul instead of lecithin powder.