Hot foam of red fruits
· 250 g syrup or puree of red fruits/berries
· 3-4 g agar (1.2-1.6%)
Disperse agar in puree and bring to boil. Leave to set. Blitz with an immersion blender and
heat to 70 °C (if agar melts, start over again).Sieve and transfer to an iSi whipper designed
for use with hot preparations, charge with nitrous oxide and dispense while still hot.
This yields a hot, stable, fluid foam. Keep whipper in a warm bath to avoid blocking of the nozzle.
