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Redcurrant Bubble Foam

Redcurrant Bubble Foam is a recipe designed to surprise both by its appearance and its texture. Using Sucro Emul as an emulsifier, we can introduce air into the mixture and create light and stable bubbles, which provide a unique sensation in the mouth and a spectacular presentation.

The base of this foam is a high-quality redcurrant pulp, which translates into an intense color and a vibrant flavor, perfect for giving a modern and fresh touch to desserts, cocktails or haute cuisine dishes. Sucro Emul facilitates the formation of fine and persistent bubbles, allowing you to play with creativity and presentation.

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Ingredients

Redcurrant bubble foam

200 g Redcurrant pulp
75 g Sugar
75 g Water
2,5 g Sucro Emul

Elaboration

Redcurrant bubble foam

1
Mix all the ingredients cold.
2
Create the foam with a foam kit or a hand mixer.
3
Once the foam has the desired texture, use immediately.
4
Observations: This recipe cannot be frozen.
The use of the foam kit is optional, but it is more practical and allows for a more uniform texture.

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