Rocket foam
The use of gelatin creates a firm foam.
Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.
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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.