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Yield: approximately 1 cup of foam
Ingredients
Ingredient |
Amount / Weight |
Note |
Honey |
1/2 oz |
|
Passionfruit purée |
1 oz |
Liliko‘i or regular passionfruit purée |
Simple syrup |
1 oz |
|
Egg white |
1 oz |
|
Cold water |
1.5 oz |
|
Steps
- Combine the honey, passionfruit purée, simple syrup, egg white, and cold water in a blender. Blend until the mixture is smooth and fully emulsified.
- Strain the blended mixture through a fine-mesh sieve to remove any solids or pulp for a smoother consistency.
- Pour the strained liquid into a whipped cream siphon.
- Charge the siphon with 1 N2O cartridge, then shake it well to incorporate air into the mixture and create the foam.
- Chill the siphon for at least 30 minutes before dispensing to allow the foam to set and hold its structure when served.
⌂
/ recipes