How to make foam with a siphon for a cocktail. Foam is the result of combining a flavoured and well-strained liquid with bubbles of gas, normallyNo2, and a stabilizing agent or emulsifier: fats, gelatines, egg whites or starch.
They can be cold or warm and can be made with practically any flavour 😋.
👀 To see how the siphon works we recommend you watch our video on rapid infusions here: https://youtu.be/tRQ6tBVEYPg
Foams are easy to make, extremely versatile, and have a large number of applications in both cocktail making, and cooking or patisserie.
Today, we are going to make a foam with our brand-new star ingredient: foam made from 99.9% Sanz PINEAPPLE purée. 😵🤩
With this foam we will then make a classic Margarita, enabling you to experience all the flavour and power of this pineapple purée and how it is 99.9% natural along with the texture that the foam provides.
Once you try it, you won´t be able to keep your feet on the ground! 😍
▪️️Hold the siphon and serve the foam in circles. In the video, Luis shows you how to correctly grip the siphon, as well as a couple of useful tips.
▫️First, shake vigorously before serving or face down.
▫️Vertical siphon: put your index finger just under the trigger, to begin with it is difficult to control the pressure, be careful to ensure that lots of foam doesn´t suddenly come out
❤️ We hope that you like it and if you try it, we would be delighted to see your photos of the process via the Instagram and Facebook networks. Don´t forget to tag us so we can: @sanzcocktails.
❓If any queries arise, leave us your comments under the video on YouTube in order for us to help you.
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