>> Friday, May 21, 2010
Maybe you've never heard about this gadget. It's the iSi Whip, which I use for making whipped cream since some years ago, because there's no other device as good for serving perfectly whipped cream, straight from the bottle. It will impress all your guests and will leave them utterly flabbergasted. I don't get paid for this, I'm that silly and I do it for free. I simply love this gadget. Mr. Ferrán Adriá, one of the most famous cooks in the world, in a quest to provide espumas, foams, mousses, or whatever you want to call them keeping the purest possible taste of the main ingredient, thought this artifact could be used to avoid air-entraining additives such as egg whites or similar things, and prepared various concoctions directly whipped in this device.
But the bad news is that this recipe can only be prepared with the mentioned device. You know that I'm the maniac for this kind of junk, even though I seem to have some childhood trauma that prevents me from buying a scale... For I am the proud owner of one of these artifacts from time immemorial, but so far I had not dared to make an Adriá style espuma. I'd been wanting to make a humble tribute to him for quite some time already and the time has come for it. Because, regardless of all the arguments about his molecular cooking, its prices and the temporary closing of his restaurant, this guy has contributed greatly to put Spain on the culinary map of the world. And I really appreciate it. As simple as that.
I have substituted agave syrup for the sugar, to make for an even lighter espuma. It's excellent as dessert or as palate-cleanser.
Yields 4 normal servings or a handful of ridiculous spoons
You certainly get a mousse with a pure raspberry flavor, frankly airy, which melts in the mouth, very light, volatile ... oh, ah, uh, I go into ecstasy.
There's a nice little e-book with Adriá's foam recipes in Spanish, but there doesn't seem to be an available English translation. Publishers out there, I could certainly aid in that translation... ahem.