Foams in mixology

Foam Recipes and More

Foam recipes and More is a collection of ideas and experiments I did upon request from a large party to make some drinks, for their upcoming event, with blue and red foams. The foam recipes I have in this post are just a few of the results of many flavor experiments and lots of fun. On second thought, I probably should’ve named the post “Fun with Foams,” but anyway, I intend to use these recipes as a quick go-to guide for any similar requests I might have in the future.

Foams can be made in a few different ways. For anyone interested in making them, I have some more information here.

Follow the manufacturer’s instructions on how much liquid can be used with your particular model.

Red Foams

Raspberry Lychee foam

Lychee foam1

14 oz Lychee juice
2 oz Raspberry liqueur or Raspberry sour puss
¾ oz Pomegranate juice – Grenadine
2 .7 gr. Xanthan Gum

Blend using an immersion blender. Fine strain it. Let it sit in the fridge for a couple of hours to eliminate the air bubbles. Pour it into the iSi canister and charge it with one N20 cartridge for a 0.5L canister. Shake the Cream Whipper a few times and put it into the refrigerator for at least two hours. If you need the foam right away, it will take at least 10-15 min. to get proper foam.

Blueberry Mint foam

14 oz Blueberry juice
2 oz Mint syrup*
1 ½ oz Pomegranate juice or Grenadine
2.8 gr. Xanthan Gum

Blend using an immersion blender. Fine strain it. Let it sit in the fridge for a couple of hours to eliminate the air bubbles. Pour it into the iSi canister and charge it with one N20 cartridge for a 0.5L canister. Shake the Cream Whipper a few times and put it into the refrigerator for at least two hours. If you need the foam right away, it will take at least 10-15 min. to get proper foam.

Note: Mint Syrup

1 bunch mint
2 cups sugar
1 cup water
Place all ingredients in a small saucepan and stir to combine. Bring to a gentle boil over medium-high heat. Reduce the heat and simmer until the sugar is completely dissolved and the syrup slightly thickens for about 5 minutes. Remove from the heat and let cool. Steep the mint for 6-8. When cool, remove the mint with a fine-mesh sieve. Transfer the syrup to a container with a tight-fitting lid, cover, and refrigerate until ready to use.

Asian Raspberry foam

Mango Guava

9 oz Guava Juice
5 oz Mango juice
2 oz raspberry liqueur
1 oz Grenadine or Pom. Juice
3 gr. Xanthan Gum

Blend using an immersion blender. Fine strain it. Let it sit in the fridge for a couple of hours to get rid of the air bubbles. Pour it into the iSi canister and charge it with one N20 cartridge for a 0.5L canister. Shake the Cream Whipper a few times and put it into the refrigerator for at least two hours. If you need the foam right away, it will take at least 10-15 min. to get proper foam.

Acai Lychee foam

Acai

7 oz Acai Berry juice
7 oz Lychee juice
1/3 oz Grenadine
2.8 gr. Xanthan Gum

Blend using an immersion blender. Fine strain it. Let it sit in the fridge for a couple of hours to eliminate the air bubbles. Pour it into the iSi canister and charge it with one N20 cartridge for a 0.5L canister. Shake the Cream Whipper a few times and put it into the refrigerator for at least two hours. If you need the foam right away, it will take at least 10-15 min. to get proper foam.

Mango Raspberry foam

14 oz Mango juice
2 ½ oz Absolute Raspberry
1 oz Grenadine
2.7 g Xanthan gum

Blend using an immersion blender. Fine strain it. Let it sit in the fridge for a couple of hours to eliminate the air bubbles. Pour it into the iSi canister and charge it with one N20 cartridge for a 0.5L canister. Shake the Cream Whipper a few times and put it into the refrigerator for at least two hours. If you need the foam right away, it will take at least 10-15 min. to get proper foam.


Lychee Guava Foam

9 oz Lychee juice
5 oz guava juice
1 oz grenadine
3 g gelatin or 0.7% of the total volume

Mix everything except gelatin. Hydrate gelatin in ¼ of the mix for 1 min. Heat it to no more than 55°-60° C and stir it slowly at the same time for about 2 minutes.
Mix with the rest of the liquid, strain it, and let it cool down. Pour in the cream whipper and leave it in the fridge when needed.
If jellified, stir before pouring into the canister, and charge with an N2O cartridge, usually 1 cartridge per 0.5 L canister.
Check the instructions of the cream whipper manufacturer. Shake well.

Passion Mango Foam

8 oz Passion fruit
4 oz Mango juice
1 oz grenadine
2.6 g gelatin

Mix everything except gelatin. Hydrate gelatin in ¼ of the mix for 1 min. Heat it to no more than 55°-60° C and stir it slowly at the same time for about 2 minutes.
Mix with the rest of the liquid, strain it, and let it cool down. Pour in the cream whipper and leave it in the fridge when needed.
If jellified, stir before pouring into the canister, and charge with an N2O cartridge, usually 1 cartridge per 0.5 L canister.
Check the instructions of the cream whipper manufacturer. Shake well. The foam has a yellow color.

 

Blue Foams

Guava lychee 1

2 oz Blue Curacao
7 oz Guava juice
7 oz Lychee juice
2.8 gr. Xanthan Gum

Blend using an immersion blender. Fine strain it. Let it sit in the fridge for a couple of hours to get rid of the air bubbles. Pour it into the iSi canister and charge it with one N20 cartridge for a 0.5L canister. Shake the Cream Whipper a few times and put it into the refrigerator for at least two hours. If you need the foam right away, it will take at least 10-15 min. to get proper foam.

Mango foam

14 oz Mango juice
2 ½ oz Blue Curaçao
2.9 gr. Xanthan Gum

Blend using an immersion blender. Fine strain it. Let it sit in the fridge for a couple of hours to get rid of the air bubbles. Pour it into the iSi canister and charge it with one N20 cartridge for a 0.5L canister. Shake the Cream Whipper a few times and put it into the refrigerator for at least two hours. If you need the foam right away, it will take at least 10-15 min. to get proper foam.

Lychee foam

Lychee Blue

14 oz Lychee juice
2 ½ oz Blue Curaçao
½ oz fresh lemon juice
2.9 gr. Xanthan Gum

Blend using an immersion blender. Fine strain it. Let it sit in the fridge for a couple of hours to get rid of the air bubbles. Pour it into the iSi canister and charge it with one N20 cartridge for a 0.5L canister. Shake the Cream Whipper a few times and put it into the refrigerator for at least two hours. If you need the foam right away, it will take at least 10-15 min. to get proper foam.

*Pineapple Mango

7 oz Pineapple juice
7 oz Mango juice
5 gr. Xanthan gum

Blend using an immersion blender. Fine strain it. Let it sit in the fridge for a couple of hours to get rid of the air bubbles. Pour it into an iSi canister and charge it with one N20 cartridge for a 0.5L canister. Shake the Cream Whipper a few times and put it into the refrigerator for at least two hours. If you need the foam right away, it will take at least 10-15 min. to get proper foam.

Lychee Guava Foam

9 oz Lychee juice
5 oz guava juice
1 oz Blue Curacao
3.7 g gelatin

Mix everything except gelatin. Hydrate gelatin in ¼ of the mix for 1 min. Heat it to no more than 55°-60° C and stir it slowly at the same time for about 2 minutes.
Mix with the rest of the liquid, strain it, and let it cool down. Pour in the cream whipper and leave it in the fridge when needed.
If jellified, stir before pouring into the canister, and charge with an N2O cartridge, usually 1 cartridge per 0.5 L canister.
Check the instructions of the cream whipper manufacturer. Shake well.

See Foams on How to.


Spicy Foam

1 oz Raspberry vodka
2 oz Blue Curacao
1 oz fresh lemon juice
15 oz ginger mint syrup*
0.5% – 3 gr Xanthan gum

Mix the syrup, vodka, Blue Curaçao, and lemon juice. Add Xanthan gum and use an immersion blender to dissolve it. Fine strain it.
Let it sit in the fridge for a couple of hours to get rid of the air bubbles. Pour it into the iSi canister and charge it with one N20 cartridge for a 0.5L canister. Shake the Cream Whipper a few times and put it into the refrigerator for at least two hours. If you need the foam right away, it will take at least 10-15 min. to get proper foam.

*GINGER-Mint syrup

2 cups sugar
1 cup of water
1 cup of mint leaves
1-inch piece of peeled ginger root1 cup of mint leaves
½ lime – peeled and squeezed. Keep the green peeled skin

Combine water, sugar, finely chopped ginger, and mint in a small saucepan over high heat, stirring constantly.
Allow the mixture to boil and reduce the heat to low. Add the lime peels and the juice.
Simmer for about an hour, stirring occasionally. Let cool and strain out the ginger.
Will keep refrigerated for up to 2 weeks. More Syrup recipes.

Short Island Iced Tea

½ oz tequila
½ oz vodka
½ oz gin
½ oz rum
½ oz triple sec
1 ½ oz sour mix – 1:1 lemon juice to simple syrup(1:1)
Shake everything with ice. Strain into a chilled cocktail glass. Top with Masala – Tea foam

Make the foam the usual way. Mix 15 oz of the Masala/Chai with 0.5% Xanthan or 0.7% gelatin. Blend using an immersion blender. Fine strain it. Let it sit in the fridge for a couple of hours to get rid of the air bubbles. Pour it into an iSi type of canister and charge it with one N20 cartridge for a 0.5L canister. Shake the Cream Whipper a few times and put it into the refrigerator for at least two hours. If you need the foam right away, it will take at least 10-15 min. to get proper foam.

Masala Tea

You can use a store-bought spiced tea and add 3-4 extra tea bags to the water or milk for more flavor, or make your own. These are the spices I usually use to make the tea.

2 Star anise
3 ginger slices
1 tsp pink peppercorn
5 cardamom pods
1 tsp cloves
1 cinnamon stick
Licorice – optional
Black tea or tea of your choice

Muddle ginger in a small pot, add lightly crushed peppercorns, star anise, cardamom, and cloves, split the cinnamon stick, and put it in.
Add 2 cups of water, bring to boil, add tea, and keep boiling it for a few minutes. Set the tea aside and let it steep for 20-25min. Keep it longer for a more intense flavor. Strain and refrigerate.

Note: Milk is optional. Sugar can be added, if needed, at the end.


Green Apple Foam

3 Granny Smith apples, cored and chopped
250g fresh Granny Smith apple juice
30g lemon juice
50g granulated sugar
2 sheets gelatin, bloomed

Combine apples, juice, lemon, and sugar in a non-reactive saucepan and bring to a boil. Reduce heat to low and continue to cook.
Cover it until the apples are very soft. Remove from the heat, process with an immersion blender, and force through the tamis.
Add bloomed gelatin, stirring to dissolve. Adjust acidity with more sugar or lemon juice. Strain through the chinois.
Transfer to a foam canister, charge, and chill thoroughly before use.
Recipe by: Michael Laiskonis Workbook – 2009


Lemon Foam

100 g water
30 g sugar
3 g gelatin, 160 bloom
16 g egg white
100 g lemon juice
Combine the water, sugar, and gelatin, and warm until the dry ingredients have dissolved.
Chill the syrup until cold.
Combine the syrup with egg white and lemon juice. Mix  with an immersion blender, then pour into a cold one-liter
whipping siphon.
Charge, shake, and dispense. Charge the siphon with one* N2O cartridge. Shake well.

Note: Follow the siphon’s manufacturer guidelines for how many chargers are used per canister. 
The recipe is posted on https://www.chefsteps.com/activities/lemon-foam.


Cucumber Air foam

15 oz cucumber juice
3 oz simple syrup
1.35 gr Soy Lecithin
8 oz water

Put the cucumber juice into a tall wide container and the Lecithin. Use an immersion blender to mix everything. Keep the blender just below the surface. Scoop the foam and put it on top of the drink.

Note:
For more on foams, see here.

 

Drink Ideas, Airs, and Foams:

  1. Gin – Hendrick’s – Martini with Cucumber Air
  2. Gin, Apricot brandy, Yuzu, lemon sour mix. Top with Green Tea Air.
  3. Margarita – salt air – 500 ml water, 2 tsp salt
  4. Manhattan – orange Air
  5. Mojito Balsamic – inside strawberry — Solids
  6. Mojito with Strawberry-Balsamic Foam
  7. Raspberry vodka, banana liqueur, pineapple juice, Pina Colada foam – coconut flavor
  8. Tequila, Vodka, Amarula, wh. Creme de cacao. Top with coconut milk foam and X-Rated pearls.
  9. Cabo Wabo, Cointreau, fresh lemon juice. Top with blue agave foam – with Blue Curacao
  10. Rum, lemon juice, Chili pepper syrup. Top with Tangerine Foam – Air.
  11. Rum, Apricot brandy, lemon juice, orange bitters – Mango Air
  12. ***Vodka, Raspberry sour puss, lemon juice, lychee juice. Top with Passion foam.
  13. Vodka, Cherry Brandy, Creme de Cacao, lychee juice – Mango-pineapple foam or Air
  14. Bourbon, dry Vermouth, Peach liqueur, lemon juice, and orange bitters. Top with Blackberry Foam – Air.
  15. Bourbon, Apricot brandy, lychee juice, lemon juice – Elderflower or Peach air
  16. Bourbon, Apricot brandy, lemon juice, simple syrup, orange bitters – Mango air
  17. Cognac, Grand Marnier, lemon juice, simple syrup, bitters, Anise foam, or Air.
  18. Scotch, Campari, sweet Vermouth – Pineapple Mango Air has more flavor than the Orange one
  19. Rum, coconut rum, lychee, or pineapple juice – Banana Air
  20. Melon, Banana liqueur, Grenadine – Bubble Gum Air or Foam. Create a syrup before making Air or Foam!
  21. Apple, Passion fruit, Elderflower, Lavender, Rose, Butterscotch, Mint, Pink Grapefruit – Air flavors

 

 

Caviar/Pearls

Watermelon Caviar

13 oz watermelon juice
½ oz agave syrup
½ oz lime juice
3 oz water
2 gr. Sodium Alginate
5 g Calcium Chloride
1 L water for CC bath

Combine the first four ingredients. Pour half of it into a tall vessel and add the SA. Blend with an immersion blender; try not to incorporate too much air. After dissolving SA add the rest of the mix and blend again. Fine strain and put in the fridge for a few hours or overnight to remove any remaining air bubbles.
Dissolve 5 g of calcium chloride into 1L of cold water in another vessel.


Use a catheter syringe with a wider tip opening or a squeegee bottle. Drop by drop, and squeeze the liquid gently over the bath from about an 11/2″ distance.
For Ravioli, use a small cooking measuring spoon, dip the spoon with the SA mix into the CC bath, flip it over, and wipe the spoon before making new Ravioli. It takes about 2-3 min for the outer gel membrane to form.
Use a slotted spoon to remove the caviar from the Calcium Chloride bath and rinse it into another vessel filled with cold, clean water—strain and store in the fridge. The liquid inside the spheres starts to jellify slowly in about 20-30 minutes.
There is another way of making caviar, called the Reverse Spherification method, which will slow down the jellification process.

1oz vodka or rum
½ oz Blue Curacao
½ oz White Creme de Cacao
Pineapple-mango foam*
Watermelon caviar

Stir with ice vodka, blue curacao, and creme de cacao. Strain into a chilled short cocktail glass.
Top with the foam. Serve the caviar aside on a small Chinese spoon.

Strawberry Caviar

8 oz strawberry puree
5 oz water
1.5 g Sodium Citrate
0.8% Sodium Alginate
5 g Calcium Chloride
1L clean cold water

Dissolve SC in the mix. Blend with an immersion blender; try not to incorporate too much air. After dissolving SC add SA,  let hydrate for a few minutes, and blend again. Fine strain and put in the fridge for a few hours or overnight to remove any remaining air bubbles. Dissolve 5 g of calcium chloride into 1L of cold water in another vessel.
Use a catheter syringe with a wider tip opening or a squeegee bottle. Drop by drop, and squeeze the liquid gently over the bath from about an 11/2″ distance.
For Ravioli, use a small cooking measuring spoon, dip the spoon with the SA mix into the CC bath, flip it over, and wipe the spoon before making new Ravioli. It takes about 2-3 min for the outer gel membrane to form.
The liquid inside the spheres starts to jellify slowly in about 20-30 minutes. Use a slotted spoon to remove the caviar from the Calcium Chloride bath and rinse it into another vessel filled with cold, clean water—strain and store in the fridge.
There is another way of making caviar, called the Reverse Spherification method, which will slow down the jellification process.

Note: The pH level of the strawberry mix is 4.2. Ravioli kept in a little bit of liquid is jellified after 6 hours.

Acai Pearls

7oz Acai juice
4 oz Lychee juice
½ oz grenadine
2.4 g Sodium Citrate
0.7% Sodium Alginate
5 g Calcium Chloride
1L cold, clean water

Combine the juices and grenadine in a taller container. Dissolve SC in the mix. Blend with an immersion blender; try not to incorporate too much air. After dissolving SC add SA and blend again. Fine strain and put in the fridge for a few hours or overnight to remove any remaining air bubbles. Dissolve 5 g of calcium chloride into 1L of cold water in another vessel.
Use a catheter syringe with a wider tip opening or a squeegee bottle. Drop by drop, and squeeze the liquid gently over the bath from about an 11/2″ distance.
For Ravioli, use a small cooking measuring spoon, dip the spoon with the SA mix into the CC bath, flip it over, and wipe the spoon before making new Ravioli. It takes about 4-5 min for the outer gel membrane to form.
Use a slotted spoon to remove the caviar from the Calcium Chloride bath and rinse it into another vessel filled with cold, clean water—strain and store in the fridge. The liquid inside the spheres starts to jellify slowly in about 20-30 minutes.
There is another way of making caviar, called the Reverse Spherification method, which will slow down the jellification process.

Note: Before adding Sodium Citrate, the pH level of the mix was 3.4, after – 4.4. pH levels below 3 – 4 and above 11 are not recommended as it affects the viscosity of the solution.

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