Gastronomixs

Rocket foam

The use of gelatin creates a firm foam.

 Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Rocket foam

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Ingredients

35

g

egg yolks

20

g

mustard

2

g

salt

10

g

sushi vinegar

250

g

rocket oil

1.6

g

gelatin leaves

200

ml

milk

Preparation method

  • Make the mayonnaise by blending the egg yolk, mustard, salt, sushi vinegar, and rocket oil.
  • Soak the gelatin in cold water.
  • Heat the milk and dissolve the soaked and squeezed gelatin in it.
  • Stir the milk through the mayonnaise.
  • Fill a siphon with the mixture and allow to cool completely.

Serving suggestions

  • As part of an amuse-bouche or starter.
  • As a component in a warm fish dish.

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